5 thoughts on “I want to do a catering business, please be a master to start”
Tanya
The operation of the restaurant opened a restaurant and dealt with each other every day. Many people have such a wish. On the surface, opening a restaurant is to find a store to support the stove and stir -fry the dishes to the guests. In fact, even if a small restaurant is opened, there are many links and many trivial things. How does raw materials purchase the most money and worry? How to configure the device is the most reasonable … Sometimes, whether some links are in place directly affect the success or failure of the restaurant. In this issue of entrepreneurial survey, the major steps of opening a characteristic restaurant will be dissected, and some business tips in the industry will be introduced.
The first step: Select the store
The best choices of two places
are places where there are many office buildings in the company, and the second is residents Living densely. Choose a lot of office buildings in the company to ensure noon business. Some restaurants in Hangzhou often have too many noon spaces and are not enough at night. Old catering cares about whether the business can do well at noon. This can ensure the healthy operation of the day. In the western commercial and residential area of Hangzhou, big hotels are often not well opened, and they are well -done small restaurants.
The channels for selecting the store. You can advertise through media advertisements, the transition advertisements in front of the store, or you can directly find the newly developed house and talk to the landlord. Another way is to choose a rough area and contact the door to contact the owner of the store, no matter what the other party does. Although this method is more tired, the effect is better.
The effect of Doron City, the store of the store
This do not think that there are many places in the store. If there are more specialty restaurants on a street, it will cause the effect of Dorong City, and business will be easier to do than a single shot. The key is to make differences with other stores between so many stores.
This should be cautious
In the rental fee when leased, which is almost the secret of the catering industry. Therefore, the first person must be careful when rented someone else’s store.
This should pay attention to some traps: First, because the converter encounters road demolition project, it can no longer be opened. I just want to use the transfer to recover some initial investment. Therefore, when you find the store, you must ask the nearby stores carefully. It is best to ask the planning, housing management or industry and commerce departments. If a place is about to be demolished, the local industrial and commercial centers will generally receive notifications. Secondly, the original restaurant was limited on the issue of sewage and fire protection, and it has been required by the relevant departments to not be opened, but the lessee does not know the inside story. After the transfer fee is paid, it is found that the store cannot be opened here. Essence This situation is mostly common in residential houses. Third, after renting, the other party cannot provide a real estate certificate. In this case, the industrial and commercial institutes will not give a license. The fourth case is that the other party rented the store business after frying the store business. The purpose is to earn the cost of rents. Some catering owners in Hangzhou like to operate like this. After taking over, I found that the shop has been going towards a decline, and it is very difficult to do it again.
It if a store is rented in one after another for a long time, you must also be very careful. There is a saying in the Hangzhou catering industry: “The hotel is not good,” it mainly refers to the store that has been transferred many times, and it is difficult to make it well. Sometimes, this store looks like many characteristics of the good location, but some hidden weaknesses are difficult to see. For example, although it is located in the center of the city, the traffic volume is large, and there are many commercial buildings on the side. However, it may have problems such as inconvenient parking and inconvenience in and out. The result may be that business is not good.
Step 2: Product positioning
In selected the facade, the product positioning must be started. Take a 300 -square -meter special hotel as an example.
The method of insurance is a major trend of gourmet food in a city. For example, the Jinhua casserole three years ago was very popular. A 300 -square -meter casserole restaurant could do a business of 10,000 yuan a day. Maltae can reach 50 %, and net profit is 30 % -35 %. Since last year, the business of Hangcheng Catering Sichuan Restaurant has a red fire. When some bosses see this consumer market, they are specializing in spicy vegetables in the provinces such as Luzhou, Jiangshan, Longyou and other provinces. For example, there is a “Luzhou hometown cuisine” on the intersection of Wenhui. Not only to cater to many spicy enthusiasts, but also their own local characteristics.
This is more popular in Hangzhou’s characteristic small restaurants. For example, Jinhua Sand pot restaurant, Shipu Seafood Store, Tonglu Restaurant, Dongyang Restaurant, Wenling Restaurant … These characteristic small restaurants are more popular. Some simply named after “Tujia cuisine”. First, because there are many foreign populations in Hangzhou, there are particularly many people from all over the province. After the local small hotels are opened, they can first attract a large number of fellow villagers. For example, Yingshan Red Zhejiang West Flavor Restaurant, located at No. 51 Stadium Road, is the western Zhejiang flavored dish in Longyou and other places. The boss introduced that there are two -thirds of the hometown guests from Luzhou, Jinhua and other places. The Green Valley people on Gudun Road are also many places where the Lishui people in Hangzhou.
If the special catering outside the province, there are some difficulties in purchasing, and it is difficult to achieve completely authentic raw materials. At present, the transportation in the province is convenient and convenient to procurement. Many small hotels in Zhejiang even have common vegetables from the local area.
has a positioning, you can determine the store name and custom menu. It is simple and clear with the special main food or place name. For example, “roasted chicken”, “boiling fish”, “Tonglu hometown cuisine”, or directly set the name of the store, these two effects are good.
The third step: Decoration
In the decoration of the store and positioning. Customer consumption demand is rising, and the status of the store environment in restaurants has become higher and higher. A good environment can sometimes become a key factor in the success or failure of store opening. Three or four years ago, some large restaurants in Hangzhou won in a cheap and luxurious environment. Since the end of last year, many small and medium -sized restaurants in Hangzhou have begun to make articles on the environment.
The shop environment is not equal to the more investment, the better, more in design. Sometimes, spending less money design a mud wall to reflect the positioning of his native cuisine, but it can attract customers. Since last year, there have been some high -end and exquisite decoration restaurants in Hangzhou. The business has done a good business, which is largely the environment.
The decoration is a very complicated process. The decoration of the restaurant is different from the general home decoration. Before the decoration, you can find the chef chief or people with experience experience in restaurant management to take responsibility. They can provide a lot of suggestions.
Step 4: recruit
The restaurant is well opened, and talent is also a key part. The employees in the restaurant are divided into two pieces, one is the chef, and the other is the waiter.
300 square meters of characteristic restaurants. The number of employees in the kitchen depends on the number of dishes. Generally, more than ten people can be used, including the pier, the pier (side dishes), the lotus lotus (make a miscellaneous work (make miscellaneous work, ) Washing all kinds of work. However, some kitchens have used 30 people, such as a Chinese hotel on Zhongshan Middle Road, because of its relatively high positioning, the variety of dishes from Chinese dishes to various west points, the production requirements are also very high, and personnel naturally need to be doubled. It has increased, but here, the price of vegetables will be 60 % or 70 % higher than ordinary restaurants.
The four common ways to find chefs: First, the boss directly click. This method is mainly suitable for small -area restaurants. The boss goes to the restaurant that is similar to himself to eat. If you think the dishes are better, find a way to dig people directly in this shop. The advantage of ordering is that the boss can understand the technology of each chef, maximize its own value. In Hangzhou, the chef of the restaurant is generally about 3,000 yuan, and the general chef is more than 1,000 yuan.
In in Hangzhou, there is another way to pass the Hangzhou Food and Hotel Industry Association. Here you can provide free chef introduction services. The guild will also make simple guidance on how many people need to open the kitchen in the newly opened store.
The other way is to contract it to others. After finding a chef, the chef was responsible for recruiting. For a 300 -square -meter restaurant, how much the dishes are the category and the grade positioning. The contract fee to the chef is 10,000 to 40,000 yuan per month. These money is used for the salary of kitchen employees. The boss will sign a contract with Captain Chef to ensure the production and gross profit margin of the dishes. At the same time, it is necessary to ensure that the health inspection and fire inspection of the competent authorities must pass the level. This method is more worry -free for the boss, as long as you control a chef. The disadvantage is that if the boss does not care about the chef, once the cooperation with the chef’s chief is over one day, the whole class of the kitchen has to be changed, and the operation of the entire restaurant has a greater impact. In addition, please contracted the kitchen. Only the chef should only make more wages from the kitchen employees to make themselves earn more money.
The fourth way is to ask the catering management company to do it. As the catering market in Hangzhou has matured, a number of professional catering management companies have appeared, such as celebrities and famous catering management companies. Not only are they invested in celebrities and famous celebrities, Zhonghao avoids Fengtang, Shier Chuan and other hotels. Output kitchen management of large and medium -sized hotels. Hangzhou Baoshan Village Catering Management Company, after running its own direct -operated stores through
, also began to host the restaurant outside. Most of the bosses of these companies are born in the chef, and have a good set of experience in the management of kitchen. Catering management companies generally have their own chain direct -operated stores, and there is a relatively stable chef team below. Ask them to manage the kitchen. On the surface, it looks similar to the personal kitchen, and the responsibilities are similar. The advantage is that the salary of the personal contracted kitchen to the employees below is greater, and it often changes, affecting the stability of the chef team. After corporate management, this operation is relatively transparent, and the management company often brings some new dishes in.
Step 5: Customized equipment
The kitchen equipment includes three major pieces of kitchen and small items: electrical (mainly electric refrigerators), stoves, and lotus platforms. Senior chef recommended placement place: Hangzhou ceramic market, professional stores on Qiutao Road.
The small items mainly refer to small hardware: stainless steel bowl pots, cutting boards, spatulas, etc. The purchase location is in the ceramic market and professional stores. If you want to find a cheaper place, you can go to the small product market in the East Station of Hangzhou, the small hardware market in Yiyu small commodity market or Yongkang City. The price can be cheaper than one -third.
The tableware used for customers: go to the ceramic market and professional stores. If the restaurant has a higher positioning and is visible to the characteristics, you can customize the tableware that matches the characteristics. If it is a stall -type restaurant, in order to save the initial investment as much as possible, some people will buy second -hand goods. Some big hotels often change the chopsticks. These replaced tableware get some restaurants, and the color of the goods still looks good. Some shop owners will contact these hotels in advance, as long as they spend very low prices, they can be bought.
The people who have not done the catering industry. Generally, after finding the chef, the chef is responsible for the purchase of the equipment. This is very important, because there are many kitchen equipment on the market, and some kitchen equipment looks useful, but it is actually not much useful. Experienced chefs understand what equipment should be used best.
It, there are more attention. Some stores are used to support the kitchen equipment when it is built. Such equipment is not designed according to the restaurant you want to open. Pay a lot of money.
The restaurants that are rented, sometimes saving this purchase program, but in many cases, when you really run, you will find that some equipment is unavailable, so you need to ask professionals to see it before you can see it before you can see it. Can decide. Otherwise, you can only throw away the old equipment and pay a large amount of rent.
If you want to save more money on the purchase of three large pieces, one way is to go to the old goods market on the Shaoxing Road in Hangzhou. There are also some second -hand goods. Another way is to directly find the kitchen equipment manufacturer. At present, many kitchen equipment manufacturers also recover some hotels of the hotel while selling new goods. Through they buy these second -hand goods, they can save a new equipment than buying a new equipment. Two money.
Step 6: Raw material procurement
After the shop is opened, the purchase of this ring is the most solid. In many restaurants, the boss is also a buyer and cashier It ’s also the one who fastened the money. Even if you can’t take office, you have to find a relative to do these two tasks.
Drinks, seasonings:
Methods 1: Go to the food market and supermarket to buy. The degree of freedom is relatively large, because the current settlement, sometimes you can choose some cheaper prices.
Method two: Directly allows professional companies to contract. This approach is the most common. All beverages and seasonings are contracted by a company and are responsible for delivery at any time. One of the most important reasons for the bosses to see this method is that they can be hung up. The general practice in the industry is to get a account one to two months after supply. Professional companies also have a certain sales rebate, which depends on the difference in sales. If the sales rebate is added, the purchase cost is not more expensive than the market and supermarket. The proportion of rebates is 5 % of sales, and the high can reach 12 %, which depends on you to discuss with the supply. Some restaurants do not accept rebates, but instead ask suppliers to enter the market fees. Some people in the industry believe that there are more disadvantages of this approach. The benefits between suppliers and restaurants cannot be tied together. Cooperation will not be as close as rebate sales.
The waiters are willing to accept the distribution of professional companies because they can get the bottle opening fee, and the industrial and commercial department stipulates that the bottle opening fee is a commercial bribe. If the business of four or five salespersons, if the business is good, the monthly opening fee for a waiter can receive 700 yuan. The waiters of some big restaurants cannot charge the bottle opening fee by themselves, but in such a small restaurant, the boss will directly let the waiter get the waiter to receive it by themselves. The purpose is to motivate the waiter’s enthusiasm for work.
RMB raw materials:
The aquatic products such as frozen shrimp and fish. If you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro, good and so on. Most of fresh aquatic products procurement goes to the nearby Jiangnong agricultural and sideline products market and Nongdu aquatic products market. For small shops, the daily vegetable consumption is not large, and the owner will go directly to the nearest farmers’ market. After a long time, the stall owner is relatively fixed, so that the supplier can deliver the goods to the door. Some shop owners are doing business with the fixed stall owner. However, the bosses are best to go to the market in person. One is to make up for it, and the other is to look at the new raw materials in the market and understand the price.
The tips for purchasing for restaurants for stall -type: When you buy the market in the market, you can use a very cheap price to take some dishes. Pack the raw materials.
The purchase of raw materials well, whether the price is cheap, is very critical to the operation of a restaurant. It is very important to have professional knowledge. Some bosses do not understand the difference between raw materials at first. It is necessary to take a chef as an assistant. Especially the purchase of seafood, experience is very important. For example, the same Kimai shrimp, different people to buy, the price per kilogram may be one or twenty yuan. Those who are walking can be seen for a few days to buy these baseweight shrimp. When buying veterans in many restaurants, a small part of seafood is close to the end of life, because such seafood prices are more than two -thirds or more than normal prices. After buying it, it is used as a promotional product and sells it to customers at a very cheap price. As a result, it is often happy. This is also a trick of business.
The various flavors in Hangzhou are actually many. How can I make authentic? Everyone began to open competition on raw materials, not only depends on whose approach is authentic, but also to see if the raw materials are authentic. Most of the raw materials are directly purchased from the local area. This is particularly common in some restaurants specialized in Zhejiang. Not only because of convenient transportation, but also such purchasing costs cheaper than purchasing in Hangzhou! The daily raw material consumption is not a small restaurant.
It in Yingshan’s red Zhejiang west -flavored restaurant, Boss Li calculated this account: In addition to some ginger, pork, and ordinary condiments from Hangzhou, the raw materials in the store are from radish, lettuce, cabbage, green onion Ordinary vegetables such as garlic, spinach, green vegetables, and potato are purchased from local rural areas. These dishes are planted by soil fertilizer. The taste is strong and the quality can be guaranteed. Buying from farmers is at least one -third cheaper than Hangzhou. For example, green vegetables, the purchase price of these days is 1 yuan to 1.2 yuan per kilogram, at least 2 yuan in the Hangzhou market. Lettuce is 1.4 to 1.6 yuan per kilogram, and the vegetable farm in Hangzhou is now selling 2.4 yuan per kilogram. The wild vegetables made in the store are also acquired from the farmers, and the purchase price of these dishes is cheaper. Bloody is 1 yuan per kilogram, and the ground jacket is 1 yuan per kilogram. 3 yuan 1 kg. According to Boss Li, these dishes are delivered from their hometown every two days, and they come from at 7:40 in the morning. Generally, two major woven bags and a bag of 10 yuan for transportation costs. One person is responsible for purchasing. Even with the cost of transportation and the salary of the purchaser, the cost of raw materials for the purchase of raw materials can save more than 3,000 yuan. The dragon -youta -produced Afafa cake sold in the store is also made by the parents of the family, so the cost is relatively low. The average hair cake can earn 3.5 yuan, and the average of 3500 can be sold a month, half of which are takeaway.
The open store approval procedures
It the above major steps are only the basic operation steps in operation. It must be remembered that in these operations The approval procedures are carried out at the same time! Moreover, some approval procedures are best to apply and consult in advance, so that they will not go wrong and spend money when they open the store.
This application for opening a restaurant requires pre -approval, that is, before the industrial and commercial department gets a business license, the sanitary license and the pollution permit from the environmental protection department must be obtained.
In an example of opening a restaurant for individual industrial and commercial households. The specific procedure is this: first take the original and copy of the ID card to the local industry and commerce registered name. Remember that this is just a name. When applying for business licenses. Because before receiving the industrial and commercial license, the environmental protection departments and health supervision institutes in the area must be applied for pollution discharge permits and hygiene permits.
The application for pollution permits: first go to the environmental protection bureau to apply for a certificate office in the jurisdiction. After acceptance, the staff will come to the door to check and guide. Two necessary conditions for receiving sewage licenses are: residential houses cannot be included upstairs; sewage must be included in municipal sewage pipelines. The staff who inspect the door will decide what kind of range hoods are installed based on the size of the business area. I bought a hood for a hood or the hood that had not been recognized by environmental protection by myself. The staff of the license office reminded: Before deciding to rent a store or decoration, it is best to consult the environmental protection department. For example, when some shopkeepers are opened, the windows or kitchen windows are placed at the fellow residents. Even if the management department does not know for a while, the residents behind will still complain, and they often have to spend money to adjust.
The application for health permits: Find the application of the Health Supervision Institute in the jurisdiction, and then let the restaurant practitioners conduct health inspections and receive food hygiene knowledge training. Under the premise of qualifications for inspection and training, the following aspects mainly depends on whether the sanitary facilities are complete, mainly referring to disinfection and cleaning facilities; the other is whether the proportion of the area and business venue area is achieved. The proportion requirements in different areas will be different, and consultation in advance is necessary.
If business licenses: After getting these two certificates, you can apply for the business license to obtain the business business license with these two certificates and corresponding housing lease certificates and ID cards.
If in accordance with regulations, before the opening, fire applications need to be approved by the fire department.
Tax registration: Within 30 days from the date of receipt of the business license, apply to the local tax bureau for receiving local tax registration number. The copy and photocopy of the business license, as well as the ID card of the operator. The restaurant opened by individual industrial and commercial households should pay 5 % business tax. In addition, the taxation of urban construction taxes and education are required. The tax amount is 11 % of the operating tax, and there are some other taxes, which occupy a very small share.
The profit analysis of dishes
E each store will set a dish for gross profit, and the gross profit is located. When making the menu, you should have a basic control direction for gross profit. It’s right.
In a shop, the gross profit of each dish is different. Some dishes may have no profit at all, just to attract guests, but some dishes may be very high. Currently in Hangzhou, most of the comprehensive gross profit of hundreds of square meters of restaurants has reached 40 % to 50 %. After the store is opened, there must be a set of good financial management. It is best to have a financial statement every day in order to track the daily gross profit changes and adjust the price and other measures in time.
The following is the pricing experience written by a little boss: “Qianjiang Meat” dish of “Qianjiang Meat”, you have to be cheap and realistic; “Volume”, you must not be more expensive than the peers next to it; the kind of dish does not know what the dish name is, not very common dishes, you can increase gross profit; there is a unique formula, only your chef will burn alone. You can turn the price up again. In short, the beautiful menu is printed (or writing). As for the customer’s pay, if you don’t give a discount, it depends on when you are a customer, and the temporary decision is. During the opening period of the shop, it was necessary to make the promotion.
of course, it is the experience of an operator. Some people think that the characteristic signature dishes are often the main dishes. The main dishes cannot be positioned too high, and the price must be cheap. This depends on your own thoughts.
The gross profit margin of home -cooked dishes is the highest, especially vegetables, because its unit cost and retail price are low. Opinion. For example, now the local dishes are popular, a “shredded pork fried bracken”, the cost of raw materials is only 1 yuan. In some small restaurants in Hangzhou, the retail price is generally set at 10-15 yuan. A ravioli stir -fried taro, priced at 8-12 yuan, the cost of raw materials is only about 2 yuan.
This has a disadvantage: the turnover is not high, and the net profit is not much at the end. Therefore, many restaurant owners will launch some high -grade dishes in the menu, and the price of more than 2030 yuan, such as special pots and seafood.
This restaurant seafood gross profit can be 50 % to 80 %. Generally speaking, common seafood, the price is high, such as lobster, others sell 98 yuan / jin, you sell 120 yuan, and customers will not accept it immediately. The rare seafood is high in price, and many customers will accept it. Once a boss entered a whole little shark. At the beginning, the entire seafood pool was placed in the lobby. The operator thought about a way, cut the shark to the end, cut into pieces one by one, and the price was raised to 98 yuan, and the result was sold soon. Here you can summarize a consumer psychology: rare things, which are too cheap, but make people doubt the authenticity of things; a big fish, the whole piece will make some people dare not start, because the customer can not be able to start at this time After confirming that you ordered, the cut part is the best. It is more reasonable to sell it in block.
The discussion of operator experience
The boss played three parts
The 180 square meters of characteristic native restaurants, with 120 dinner seats. The restaurant location is two stations from Wulin Plaza.
The initial investment: transfer fee of 80,000 yuan, decoration fee (including purchasing kitchen equipment, dining tables, dining chairs, tableware, etc.) 153,000 yuan, rent of 100,000 yuan, total investment of 23.3 10,000 yuan.
The business status: The average daily seat rate is 80 %. Last year’s daily turnover of 3580 yuan, so after a year, not only recovered the cost, but also made a surplus. This year’s business has declined. From from January to March, the average daily turnover was about 3200 yuan, and the per capita consumption was about 30 yuan. Small restaurant operates 2,200 yuan per day.
The boss self -evaluation: A small shop can operate like this, relying on consideration. Persist in this restaurant every day, buyers, cashier, and restaurant managers carry themselves. There are many trivial things, such as whether the dishes in the kitchen have been wasted, you have to stare at yourself. After the guests have finished eating, they have the most dishes, and they have to observe themselves in order to make adjustments in time. During the service, the guest’s requirements are various. If the waiter lacks experience and causes the customer’s unpleasantness, the next business may not be available. I will think about it again.
The elements of the eight major elements
Liu Jianju, general manager of Hangzhou Baoshan Village Catering Management Company, believes that to make a restaurant run successfully, eight major elements must not be missing : Location, positioning, price, environment, service, advertising, marketing, financial control. The service refers to the comprehensive service, including what kind of dish services are provided, not only to pay attention to the quality of the dishes itself, but also to provide customers with a cultural connotation with the help of the dishes itself.
It’s consumption in Hangzhou, two or three people have more and more meals, and some specialty restaurants with good environment and good dishes are particularly favored by this consumer group. Opening a restaurant is definitely not a few delicious dishes. It is very user -friendly to make from all details so that customers can really feel comfortable and feel that entering this store is a kind of enjoyment. For example, when the boss is trying the dishes, you can’t just eat one bite to determine the quality of the dish, because the customer sitting in front of the table for a long time, the boss should notice whether the dish will make the guest feel bad when it is cold. eat? After eating a table of dishes, if the fruit is not good, it will break all the good impression of the previous. For another example, when the decoration was made, it was very good to look good, and it was very comfortable to try to sit on, but when the customer sat down to eat, he still felt uncomfortable. Why? Because the height of the tables and chairs is unreasonable, the customer time is long and will feel tired. These details, even in a small restaurant, have many. When opening the store, think more from the perspective of customers.
This can be used as a common business method for Guangdong restaurants
representative method 1: Legal MLM operation (word -of -mouth marketing). A Guangdong restaurant owner suddenly wondered, ingeniously, adopted a MLM business strategy, and the effect was very good. His specific approach is: When A customer arrived at the restaurant for the first time, he charged all the restaurant fees, and when A brought others for the second time, he only charged the restaurant fee of 9 %. A customer, when A customer brought others for the third time, he only charged more than 20 % discount, and all the rest were returned to A. In this way, the more times the customer came, the more people brought. The more you return. Of course, this kind of rebate is also limited. Generally, it is 50 % off, and it is impossible to give all the catering costs to A. The same reason. He also adopts this method for customers B and C customers. In this way, the business of this restaurant has become more and more prosperous, and it has attracted customers from other restaurants. It can be seen that the specific methods of running restaurants are indeed diverse. As long as you are willing to use your brains, you will come up with many ways to make money.
The representative method 2. Double -pronged (soft, hardware) restaurants, both are composed of two parts, namely: visible parts and invisible parts of the so -called visible parts that can be seen visible parts , It refers to the hardware of the restaurant, the so -called invisible part is the software of the restaurant. The software parts and hardware parts that make money have the same characteristics. Specifically, there are several aspects: A) Software -The characteristics of invisible parts are: 1. Give people a good impression that must make guests deeply good at the restaurant during meals and after meals. impression. 2. It feels difficult to say a good feeling, but it is very important. Therefore, it is necessary to work hard in the furnishings, layouts, and tones of restaurants, which makes people feel good. 3. Make people feel good. The service attitude of restaurants should be gentle, detailed, and not bored. 4. After the dining restaurant, people will faithfully feel a unique gentleness and happiness. The restaurant is different from other places. Guests should be happy when eating. b) Hardware -The main features of the visible parts are: 1. The location of the store should be reasonable, try to occupy the stool of land as much as possible, and some people patronize. 2. Cheap price; 3. Clean stores, try to use orange and ivory color as much as possible to give people a clean impression; 4. Food must be rich; 5. The speed of serving should Slow; 6, delicious taste; 7. A restaurant that uses only female clerks and hiring female clerks will make guests feel good;
representative methods three -development and eating, three flavors, new, strange, strange Special and Chinese are the most focused people in the world. After thousands of years of development, they have gradually formed a profound and profound food culture. This is unable to compare with any other country and nation. The Cantonese people are pioneers, practitioners and communicators of Chinese food culture. In a large country like China, since there is a statement in Guangdong, it can be seen that Guangdong’s importance in Chinese food culture. The reason why it is such a one -sided and unique situation is by no means accidental. This is because the Cantonese people know the three flavors of eating most: new, strange, special, and so -called new, which refers to Cantonese people who like to eat fresh deliciousness. Although seafood and river fresh are very expensive, Cantonese loved them and loved them very much. The so -called strange refers to Cantonese people who like to eat those strange foods. These foods are strange because most people don’t think of eating them, but Cantonese are unique and make various delicious dishes. For example, many people do not know the deliciousness of the mouse meat, but the Cantonese invented the method of making mouse meat and brought everyone that everyone feels abominable. This is enough to explain the curiosity and boldness of Cantonese people. The so -called special meaning includes two aspects: 1 specialty, 2. Unique flavor
representative method four: raw seafood is not born of mighty seafood, which is synonymous with Cantonese cuisine, but the service of the southerners is a little bit at all. Don’t be fierce, take gentle formal services (constantly strengthen employee quality and training, and establish a service -grade system) taboo partnership
I have experienced a restaurant with my friends. Although it is a western food, the method should be the same. Now I will talk about some of the experiences and methods:
1. Find the market first. The first step First of all, we must consider “Where” and “to” “what to do”, “what” to do “, only to find the person and place, and the others are solved. We we considered the” white -collar “office area”, and then we got “Western food”.
2. Knowing the preferences After knowing what to do, you need to study the problem of the crowd’s preference/taste/affected by the trend. Pay special attention to the issue of the impact of the trend, the white -collar workers are more sensitive to the trend)
In the above 2 points, basically do you do what catering, how large the scale is, and what to do. Next is the actual practice. I have worked. Per personal suggestion. I just started to start a business and do not require a lot of requirements. Starting from a young age, the scale does not need to be too large.
3. The master who can cook, because it is just starting and requires professional opinions, so to find a master who has the experience of opening files. These masters usually have to make many newly -opened restaurants, all processes/content of the restaurant to open the restaurant. They are all very familiar, so that they can make opinions on entrepreneurs’ ideas. Moreover, this master is preferably locals. He has a thorough understanding of the local people and can accurately put forward opinions. A very experienced “Zun Zun”, which has made good opinions on the location, stores, food types, purchases, etc., and some of them have not even thought of. Even if we can’t afford it, communication is a lot of benefits.
4. Take the same master to find the store This is the key to success or failure. Everyone knows that the most prosperous place business is best to do, but these stores are often sky -high. Large pressure. So I recommend finding some secondary locations when looking for a location, but it cannot be too back. The opinion of the master at this time is also very important. Let the master feel the case. The crowd of the location is suitable for the restaurant in your mind.
5. Calculating cost profit The shops usually found at this time. To keep the capital, the turnover needs to reach 3 times the monthly rent of the store. .
6. Rent the storefront, start renovation (nothing more than style and mood, but comfort is hard track) Small tips: Feng Shui said, the facade faces north or northeast, the kitchen is south of the south, The restaurant is the most prosperous in the store. For reference only:-)
7. Form the food series. Pay attention: you must have fist products, but the most profitable food series is often the most profitable food series. This needs to be in the future in the future. Continuously adjusting and adapting during operation. (We are the most profitable western -style disc rice)
Whatever procurement/license/reporting/sewage and other trivia will not talk about it.
Is to pay attention to the decentralization of partners. Drifting. The general approach is to manage each other, large restaurants, always have different categories that need decision makers, so they formulate their respective jurisdictions in advance. Common discussions must be clearly implemented to avoid unnecessary disputes. But finance cannot be fully controlled by a person, otherwise it will be long, and everyone will have views.
1. Select site: First look at you to make that food, snack bar, or mid -to -high -speed restaurant. If it is a snack bar, be sure to put it near pedestrian streets, residential buildings, and commercial areas with large traffic. If it is a small and medium -sized hotel, pay attention to the occasions of high -end consumer groups, or the main sections of the urban area. (There is no necessity where the traffic is the largest.) 2. Human manpower: When you are sure what kind of restaurant you do, what kind of restaurant you are looking for, what kind of master is found. The actual experience of the year is equivalent to the work experience. If it is a mid -to -high block, then the grade certificate and performance must be dependent. 3. Equity, small restaurant, for example, if you invest within 50,000 in the early stage, it is recommended to be wholly -owned by individuals. For example, who does business, who does manpower, who does management, who is purchasing, etc., is not just funds cooperation. 4. Decision: For those who can, this is the law of business! My most important suggestion is that if you have not done catering operations, you can’t do the decision maker. No matter how strong your management ability is, operation and management are not the same thing, otherwise, your catering is difficult to experience. Essence If you do n’t understand, you need to decentralize the decision.
First of all, the most important thing is the problem of site selection. In many cases, the location of the restaurant often determines the success or failure of the business operation. The site selection survey of catering companies is mainly to collect relevant information in all aspects of the selected area to evaluate the quality of the selected business address.
It, a feasibility report is proposed through actual surveys. This report should include market characteristics, regional characteristics, infrastructure, terrain and landform characteristics, etc., and should also include sales revenue forecast and cost analysis; Design and decoration plan;
Fourth, report to construction (water, electricity, etc.);
fifth, entering the construction;
Sixth, register to the local industry and commerce bureau with the lease contract (the name of the enterprise; the registered capital, the capital verification report; the health permit; the environmental protection certificate; the fire plan; the tax registration; the sales of tobacco, the alcohol permit, etc.);
The most important thing is that you have to calm your mind. You said that you are optimistic about a project
The survey, no The location, there is no ? Everyone is not afraid of hardships, but the premise of hardship is that you made the right decision In I do n’t know what you are going to do , but you must first do a good plan before doing things. As soon as the head is hot, the head is rowed and determined In the full preparation before implementing it
The operation of the restaurant
opened a restaurant and dealt with each other every day. Many people have such a wish. On the surface, opening a restaurant is to find a store to support the stove and stir -fry the dishes to the guests. In fact, even if a small restaurant is opened, there are many links and many trivial things. How does raw materials purchase the most money and worry? How to configure the device is the most reasonable … Sometimes, whether some links are in place directly affect the success or failure of the restaurant. In this issue of entrepreneurial survey, the major steps of opening a characteristic restaurant will be dissected, and some business tips in the industry will be introduced.
The first step: Select the store
The best choices of two places
are places where there are many office buildings in the company, and the second is residents Living densely. Choose a lot of office buildings in the company to ensure noon business. Some restaurants in Hangzhou often have too many noon spaces and are not enough at night. Old catering cares about whether the business can do well at noon. This can ensure the healthy operation of the day. In the western commercial and residential area of Hangzhou, big hotels are often not well opened, and they are well -done small restaurants.
The channels for selecting the store. You can advertise through media advertisements, the transition advertisements in front of the store, or you can directly find the newly developed house and talk to the landlord. Another way is to choose a rough area and contact the door to contact the owner of the store, no matter what the other party does. Although this method is more tired, the effect is better.
The effect of Doron City, the store of the store
This do not think that there are many places in the store. If there are more specialty restaurants on a street, it will cause the effect of Dorong City, and business will be easier to do than a single shot. The key is to make differences with other stores between so many stores.
This should be cautious
In the rental fee when leased, which is almost the secret of the catering industry. Therefore, the first person must be careful when rented someone else’s store.
This should pay attention to some traps: First, because the converter encounters road demolition project, it can no longer be opened. I just want to use the transfer to recover some initial investment. Therefore, when you find the store, you must ask the nearby stores carefully. It is best to ask the planning, housing management or industry and commerce departments. If a place is about to be demolished, the local industrial and commercial centers will generally receive notifications. Secondly, the original restaurant was limited on the issue of sewage and fire protection, and it has been required by the relevant departments to not be opened, but the lessee does not know the inside story. After the transfer fee is paid, it is found that the store cannot be opened here. Essence This situation is mostly common in residential houses. Third, after renting, the other party cannot provide a real estate certificate. In this case, the industrial and commercial institutes will not give a license. The fourth case is that the other party rented the store business after frying the store business. The purpose is to earn the cost of rents. Some catering owners in Hangzhou like to operate like this. After taking over, I found that the shop has been going towards a decline, and it is very difficult to do it again.
It if a store is rented in one after another for a long time, you must also be very careful. There is a saying in the Hangzhou catering industry: “The hotel is not good,” it mainly refers to the store that has been transferred many times, and it is difficult to make it well. Sometimes, this store looks like many characteristics of the good location, but some hidden weaknesses are difficult to see. For example, although it is located in the center of the city, the traffic volume is large, and there are many commercial buildings on the side. However, it may have problems such as inconvenient parking and inconvenience in and out. The result may be that business is not good.
Step 2: Product positioning
In selected the facade, the product positioning must be started. Take a 300 -square -meter special hotel as an example.
The method of insurance is a major trend of gourmet food in a city. For example, the Jinhua casserole three years ago was very popular. A 300 -square -meter casserole restaurant could do a business of 10,000 yuan a day. Maltae can reach 50 %, and net profit is 30 % -35 %. Since last year, the business of Hangcheng Catering Sichuan Restaurant has a red fire. When some bosses see this consumer market, they are specializing in spicy vegetables in the provinces such as Luzhou, Jiangshan, Longyou and other provinces. For example, there is a “Luzhou hometown cuisine” on the intersection of Wenhui. Not only to cater to many spicy enthusiasts, but also their own local characteristics.
This is more popular in Hangzhou’s characteristic small restaurants. For example, Jinhua Sand pot restaurant, Shipu Seafood Store, Tonglu Restaurant, Dongyang Restaurant, Wenling Restaurant … These characteristic small restaurants are more popular. Some simply named after “Tujia cuisine”. First, because there are many foreign populations in Hangzhou, there are particularly many people from all over the province. After the local small hotels are opened, they can first attract a large number of fellow villagers. For example, Yingshan Red Zhejiang West Flavor Restaurant, located at No. 51 Stadium Road, is the western Zhejiang flavored dish in Longyou and other places. The boss introduced that there are two -thirds of the hometown guests from Luzhou, Jinhua and other places. The Green Valley people on Gudun Road are also many places where the Lishui people in Hangzhou.
If the special catering outside the province, there are some difficulties in purchasing, and it is difficult to achieve completely authentic raw materials. At present, the transportation in the province is convenient and convenient to procurement. Many small hotels in Zhejiang even have common vegetables from the local area.
has a positioning, you can determine the store name and custom menu. It is simple and clear with the special main food or place name. For example, “roasted chicken”, “boiling fish”, “Tonglu hometown cuisine”, or directly set the name of the store, these two effects are good.
The third step: Decoration
In the decoration of the store and positioning. Customer consumption demand is rising, and the status of the store environment in restaurants has become higher and higher. A good environment can sometimes become a key factor in the success or failure of store opening. Three or four years ago, some large restaurants in Hangzhou won in a cheap and luxurious environment. Since the end of last year, many small and medium -sized restaurants in Hangzhou have begun to make articles on the environment.
The shop environment is not equal to the more investment, the better, more in design. Sometimes, spending less money design a mud wall to reflect the positioning of his native cuisine, but it can attract customers. Since last year, there have been some high -end and exquisite decoration restaurants in Hangzhou. The business has done a good business, which is largely the environment.
The decoration is a very complicated process. The decoration of the restaurant is different from the general home decoration. Before the decoration, you can find the chef chief or people with experience experience in restaurant management to take responsibility. They can provide a lot of suggestions.
Step 4: recruit
The restaurant is well opened, and talent is also a key part. The employees in the restaurant are divided into two pieces, one is the chef, and the other is the waiter.
300 square meters of characteristic restaurants. The number of employees in the kitchen depends on the number of dishes. Generally, more than ten people can be used, including the pier, the pier (side dishes), the lotus lotus (make a miscellaneous work (make miscellaneous work, ) Washing all kinds of work. However, some kitchens have used 30 people, such as a Chinese hotel on Zhongshan Middle Road, because of its relatively high positioning, the variety of dishes from Chinese dishes to various west points, the production requirements are also very high, and personnel naturally need to be doubled. It has increased, but here, the price of vegetables will be 60 % or 70 % higher than ordinary restaurants.
The four common ways to find chefs: First, the boss directly click. This method is mainly suitable for small -area restaurants. The boss goes to the restaurant that is similar to himself to eat. If you think the dishes are better, find a way to dig people directly in this shop. The advantage of ordering is that the boss can understand the technology of each chef, maximize its own value. In Hangzhou, the chef of the restaurant is generally about 3,000 yuan, and the general chef is more than 1,000 yuan.
In in Hangzhou, there is another way to pass the Hangzhou Food and Hotel Industry Association. Here you can provide free chef introduction services. The guild will also make simple guidance on how many people need to open the kitchen in the newly opened store.
The other way is to contract it to others. After finding a chef, the chef was responsible for recruiting. For a 300 -square -meter restaurant, how much the dishes are the category and the grade positioning. The contract fee to the chef is 10,000 to 40,000 yuan per month. These money is used for the salary of kitchen employees. The boss will sign a contract with Captain Chef to ensure the production and gross profit margin of the dishes. At the same time, it is necessary to ensure that the health inspection and fire inspection of the competent authorities must pass the level. This method is more worry -free for the boss, as long as you control a chef. The disadvantage is that if the boss does not care about the chef, once the cooperation with the chef’s chief is over one day, the whole class of the kitchen has to be changed, and the operation of the entire restaurant has a greater impact. In addition, please contracted the kitchen. Only the chef should only make more wages from the kitchen employees to make themselves earn more money.
The fourth way is to ask the catering management company to do it. As the catering market in Hangzhou has matured, a number of professional catering management companies have appeared, such as celebrities and famous catering management companies. Not only are they invested in celebrities and famous celebrities, Zhonghao avoids Fengtang, Shier Chuan and other hotels. Output kitchen management of large and medium -sized hotels. Hangzhou Baoshan Village Catering Management Company, after running its own direct -operated stores through
, also began to host the restaurant outside. Most of the bosses of these companies are born in the chef, and have a good set of experience in the management of kitchen. Catering management companies generally have their own chain direct -operated stores, and there is a relatively stable chef team below. Ask them to manage the kitchen. On the surface, it looks similar to the personal kitchen, and the responsibilities are similar. The advantage is that the salary of the personal contracted kitchen to the employees below is greater, and it often changes, affecting the stability of the chef team. After corporate management, this operation is relatively transparent, and the management company often brings some new dishes in.
Step 5: Customized equipment
The kitchen equipment includes three major pieces of kitchen and small items: electrical (mainly electric refrigerators), stoves, and lotus platforms. Senior chef recommended placement place: Hangzhou ceramic market, professional stores on Qiutao Road.
The small items mainly refer to small hardware: stainless steel bowl pots, cutting boards, spatulas, etc. The purchase location is in the ceramic market and professional stores. If you want to find a cheaper place, you can go to the small product market in the East Station of Hangzhou, the small hardware market in Yiyu small commodity market or Yongkang City. The price can be cheaper than one -third.
The tableware used for customers: go to the ceramic market and professional stores. If the restaurant has a higher positioning and is visible to the characteristics, you can customize the tableware that matches the characteristics. If it is a stall -type restaurant, in order to save the initial investment as much as possible, some people will buy second -hand goods. Some big hotels often change the chopsticks. These replaced tableware get some restaurants, and the color of the goods still looks good. Some shop owners will contact these hotels in advance, as long as they spend very low prices, they can be bought.
The people who have not done the catering industry. Generally, after finding the chef, the chef is responsible for the purchase of the equipment. This is very important, because there are many kitchen equipment on the market, and some kitchen equipment looks useful, but it is actually not much useful. Experienced chefs understand what equipment should be used best.
It, there are more attention. Some stores are used to support the kitchen equipment when it is built. Such equipment is not designed according to the restaurant you want to open. Pay a lot of money.
The restaurants that are rented, sometimes saving this purchase program, but in many cases, when you really run, you will find that some equipment is unavailable, so you need to ask professionals to see it before you can see it before you can see it. Can decide. Otherwise, you can only throw away the old equipment and pay a large amount of rent.
If you want to save more money on the purchase of three large pieces, one way is to go to the old goods market on the Shaoxing Road in Hangzhou. There are also some second -hand goods. Another way is to directly find the kitchen equipment manufacturer. At present, many kitchen equipment manufacturers also recover some hotels of the hotel while selling new goods. Through they buy these second -hand goods, they can save a new equipment than buying a new equipment. Two money.
Step 6: Raw material procurement
After the shop is opened, the purchase of this ring is the most solid. In many restaurants, the boss is also a buyer and cashier It ’s also the one who fastened the money. Even if you can’t take office, you have to find a relative to do these two tasks.
Drinks, seasonings:
Methods 1: Go to the food market and supermarket to buy. The degree of freedom is relatively large, because the current settlement, sometimes you can choose some cheaper prices.
Method two: Directly allows professional companies to contract. This approach is the most common. All beverages and seasonings are contracted by a company and are responsible for delivery at any time. One of the most important reasons for the bosses to see this method is that they can be hung up. The general practice in the industry is to get a account one to two months after supply. Professional companies also have a certain sales rebate, which depends on the difference in sales. If the sales rebate is added, the purchase cost is not more expensive than the market and supermarket. The proportion of rebates is 5 % of sales, and the high can reach 12 %, which depends on you to discuss with the supply. Some restaurants do not accept rebates, but instead ask suppliers to enter the market fees. Some people in the industry believe that there are more disadvantages of this approach. The benefits between suppliers and restaurants cannot be tied together. Cooperation will not be as close as rebate sales.
The waiters are willing to accept the distribution of professional companies because they can get the bottle opening fee, and the industrial and commercial department stipulates that the bottle opening fee is a commercial bribe. If the business of four or five salespersons, if the business is good, the monthly opening fee for a waiter can receive 700 yuan. The waiters of some big restaurants cannot charge the bottle opening fee by themselves, but in such a small restaurant, the boss will directly let the waiter get the waiter to receive it by themselves. The purpose is to motivate the waiter’s enthusiasm for work.
RMB raw materials:
The aquatic products such as frozen shrimp and fish. If you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro, good and so on. Most of fresh aquatic products procurement goes to the nearby Jiangnong agricultural and sideline products market and Nongdu aquatic products market. For small shops, the daily vegetable consumption is not large, and the owner will go directly to the nearest farmers’ market. After a long time, the stall owner is relatively fixed, so that the supplier can deliver the goods to the door. Some shop owners are doing business with the fixed stall owner. However, the bosses are best to go to the market in person. One is to make up for it, and the other is to look at the new raw materials in the market and understand the price.
The tips for purchasing for restaurants for stall -type: When you buy the market in the market, you can use a very cheap price to take some dishes. Pack the raw materials.
The purchase of raw materials well, whether the price is cheap, is very critical to the operation of a restaurant. It is very important to have professional knowledge. Some bosses do not understand the difference between raw materials at first. It is necessary to take a chef as an assistant. Especially the purchase of seafood, experience is very important. For example, the same Kimai shrimp, different people to buy, the price per kilogram may be one or twenty yuan. Those who are walking can be seen for a few days to buy these baseweight shrimp. When buying veterans in many restaurants, a small part of seafood is close to the end of life, because such seafood prices are more than two -thirds or more than normal prices. After buying it, it is used as a promotional product and sells it to customers at a very cheap price. As a result, it is often happy. This is also a trick of business.
The various flavors in Hangzhou are actually many. How can I make authentic? Everyone began to open competition on raw materials, not only depends on whose approach is authentic, but also to see if the raw materials are authentic. Most of the raw materials are directly purchased from the local area. This is particularly common in some restaurants specialized in Zhejiang. Not only because of convenient transportation, but also such purchasing costs cheaper than purchasing in Hangzhou! The daily raw material consumption is not a small restaurant.
It in Yingshan’s red Zhejiang west -flavored restaurant, Boss Li calculated this account: In addition to some ginger, pork, and ordinary condiments from Hangzhou, the raw materials in the store are from radish, lettuce, cabbage, green onion Ordinary vegetables such as garlic, spinach, green vegetables, and potato are purchased from local rural areas. These dishes are planted by soil fertilizer. The taste is strong and the quality can be guaranteed. Buying from farmers is at least one -third cheaper than Hangzhou. For example, green vegetables, the purchase price of these days is 1 yuan to 1.2 yuan per kilogram, at least 2 yuan in the Hangzhou market. Lettuce is 1.4 to 1.6 yuan per kilogram, and the vegetable farm in Hangzhou is now selling 2.4 yuan per kilogram. The wild vegetables made in the store are also acquired from the farmers, and the purchase price of these dishes is cheaper. Bloody is 1 yuan per kilogram, and the ground jacket is 1 yuan per kilogram. 3 yuan 1 kg. According to Boss Li, these dishes are delivered from their hometown every two days, and they come from at 7:40 in the morning. Generally, two major woven bags and a bag of 10 yuan for transportation costs. One person is responsible for purchasing. Even with the cost of transportation and the salary of the purchaser, the cost of raw materials for the purchase of raw materials can save more than 3,000 yuan. The dragon -youta -produced Afafa cake sold in the store is also made by the parents of the family, so the cost is relatively low. The average hair cake can earn 3.5 yuan, and the average of 3500 can be sold a month, half of which are takeaway.
The open store approval procedures
It the above major steps are only the basic operation steps in operation. It must be remembered that in these operations The approval procedures are carried out at the same time! Moreover, some approval procedures are best to apply and consult in advance, so that they will not go wrong and spend money when they open the store.
This application for opening a restaurant requires pre -approval, that is, before the industrial and commercial department gets a business license, the sanitary license and the pollution permit from the environmental protection department must be obtained.
In an example of opening a restaurant for individual industrial and commercial households. The specific procedure is this: first take the original and copy of the ID card to the local industry and commerce registered name. Remember that this is just a name. When applying for business licenses. Because before receiving the industrial and commercial license, the environmental protection departments and health supervision institutes in the area must be applied for pollution discharge permits and hygiene permits.
The application for pollution permits: first go to the environmental protection bureau to apply for a certificate office in the jurisdiction. After acceptance, the staff will come to the door to check and guide. Two necessary conditions for receiving sewage licenses are: residential houses cannot be included upstairs; sewage must be included in municipal sewage pipelines. The staff who inspect the door will decide what kind of range hoods are installed based on the size of the business area. I bought a hood for a hood or the hood that had not been recognized by environmental protection by myself. The staff of the license office reminded: Before deciding to rent a store or decoration, it is best to consult the environmental protection department. For example, when some shopkeepers are opened, the windows or kitchen windows are placed at the fellow residents. Even if the management department does not know for a while, the residents behind will still complain, and they often have to spend money to adjust.
The application for health permits: Find the application of the Health Supervision Institute in the jurisdiction, and then let the restaurant practitioners conduct health inspections and receive food hygiene knowledge training. Under the premise of qualifications for inspection and training, the following aspects mainly depends on whether the sanitary facilities are complete, mainly referring to disinfection and cleaning facilities; the other is whether the proportion of the area and business venue area is achieved. The proportion requirements in different areas will be different, and consultation in advance is necessary.
If business licenses: After getting these two certificates, you can apply for the business license to obtain the business business license with these two certificates and corresponding housing lease certificates and ID cards.
If in accordance with regulations, before the opening, fire applications need to be approved by the fire department.
Tax registration: Within 30 days from the date of receipt of the business license, apply to the local tax bureau for receiving local tax registration number. The copy and photocopy of the business license, as well as the ID card of the operator. The restaurant opened by individual industrial and commercial households should pay 5 % business tax. In addition, the taxation of urban construction taxes and education are required. The tax amount is 11 % of the operating tax, and there are some other taxes, which occupy a very small share.
The profit analysis of dishes
E each store will set a dish for gross profit, and the gross profit is located. When making the menu, you should have a basic control direction for gross profit. It’s right.
In a shop, the gross profit of each dish is different. Some dishes may have no profit at all, just to attract guests, but some dishes may be very high. Currently in Hangzhou, most of the comprehensive gross profit of hundreds of square meters of restaurants has reached 40 % to 50 %. After the store is opened, there must be a set of good financial management. It is best to have a financial statement every day in order to track the daily gross profit changes and adjust the price and other measures in time.
The following is the pricing experience written by a little boss: “Qianjiang Meat” dish of “Qianjiang Meat”, you have to be cheap and realistic; “Volume”, you must not be more expensive than the peers next to it; the kind of dish does not know what the dish name is, not very common dishes, you can increase gross profit; there is a unique formula, only your chef will burn alone. You can turn the price up again. In short, the beautiful menu is printed (or writing). As for the customer’s pay, if you don’t give a discount, it depends on when you are a customer, and the temporary decision is. During the opening period of the shop, it was necessary to make the promotion.
of course, it is the experience of an operator. Some people think that the characteristic signature dishes are often the main dishes. The main dishes cannot be positioned too high, and the price must be cheap. This depends on your own thoughts.
The gross profit margin of home -cooked dishes is the highest, especially vegetables, because its unit cost and retail price are low. Opinion. For example, now the local dishes are popular, a “shredded pork fried bracken”, the cost of raw materials is only 1 yuan. In some small restaurants in Hangzhou, the retail price is generally set at 10-15 yuan. A ravioli stir -fried taro, priced at 8-12 yuan, the cost of raw materials is only about 2 yuan.
This has a disadvantage: the turnover is not high, and the net profit is not much at the end. Therefore, many restaurant owners will launch some high -grade dishes in the menu, and the price of more than 2030 yuan, such as special pots and seafood.
This restaurant seafood gross profit can be 50 % to 80 %. Generally speaking, common seafood, the price is high, such as lobster, others sell 98 yuan / jin, you sell 120 yuan, and customers will not accept it immediately. The rare seafood is high in price, and many customers will accept it. Once a boss entered a whole little shark. At the beginning, the entire seafood pool was placed in the lobby. The operator thought about a way, cut the shark to the end, cut into pieces one by one, and the price was raised to 98 yuan, and the result was sold soon. Here you can summarize a consumer psychology: rare things, which are too cheap, but make people doubt the authenticity of things; a big fish, the whole piece will make some people dare not start, because the customer can not be able to start at this time After confirming that you ordered, the cut part is the best. It is more reasonable to sell it in block.
The discussion of operator experience
The boss played three parts
The 180 square meters of characteristic native restaurants, with 120 dinner seats. The restaurant location is two stations from Wulin Plaza.
The initial investment: transfer fee of 80,000 yuan, decoration fee (including purchasing kitchen equipment, dining tables, dining chairs, tableware, etc.) 153,000 yuan, rent of 100,000 yuan, total investment of 23.3 10,000 yuan.
The business status: The average daily seat rate is 80 %. Last year’s daily turnover of 3580 yuan, so after a year, not only recovered the cost, but also made a surplus. This year’s business has declined. From from January to March, the average daily turnover was about 3200 yuan, and the per capita consumption was about 30 yuan. Small restaurant operates 2,200 yuan per day.
The boss self -evaluation: A small shop can operate like this, relying on consideration. Persist in this restaurant every day, buyers, cashier, and restaurant managers carry themselves. There are many trivial things, such as whether the dishes in the kitchen have been wasted, you have to stare at yourself. After the guests have finished eating, they have the most dishes, and they have to observe themselves in order to make adjustments in time. During the service, the guest’s requirements are various. If the waiter lacks experience and causes the customer’s unpleasantness, the next business may not be available. I will think about it again.
The elements of the eight major elements
Liu Jianju, general manager of Hangzhou Baoshan Village Catering Management Company, believes that to make a restaurant run successfully, eight major elements must not be missing : Location, positioning, price, environment, service, advertising, marketing, financial control. The service refers to the comprehensive service, including what kind of dish services are provided, not only to pay attention to the quality of the dishes itself, but also to provide customers with a cultural connotation with the help of the dishes itself.
It’s consumption in Hangzhou, two or three people have more and more meals, and some specialty restaurants with good environment and good dishes are particularly favored by this consumer group. Opening a restaurant is definitely not a few delicious dishes. It is very user -friendly to make from all details so that customers can really feel comfortable and feel that entering this store is a kind of enjoyment. For example, when the boss is trying the dishes, you can’t just eat one bite to determine the quality of the dish, because the customer sitting in front of the table for a long time, the boss should notice whether the dish will make the guest feel bad when it is cold. eat? After eating a table of dishes, if the fruit is not good, it will break all the good impression of the previous. For another example, when the decoration was made, it was very good to look good, and it was very comfortable to try to sit on, but when the customer sat down to eat, he still felt uncomfortable. Why? Because the height of the tables and chairs is unreasonable, the customer time is long and will feel tired. These details, even in a small restaurant, have many. When opening the store, think more from the perspective of customers.
This can be used as a common business method for Guangdong restaurants
representative method 1: Legal MLM operation (word -of -mouth marketing). A Guangdong restaurant owner suddenly wondered, ingeniously, adopted a MLM business strategy, and the effect was very good. His specific approach is: When A customer arrived at the restaurant for the first time, he charged all the restaurant fees, and when A brought others for the second time, he only charged the restaurant fee of 9 %. A customer, when A customer brought others for the third time, he only charged more than 20 % discount, and all the rest were returned to A. In this way, the more times the customer came, the more people brought. The more you return. Of course, this kind of rebate is also limited. Generally, it is 50 % off, and it is impossible to give all the catering costs to A. The same reason. He also adopts this method for customers B and C customers. In this way, the business of this restaurant has become more and more prosperous, and it has attracted customers from other restaurants. It can be seen that the specific methods of running restaurants are indeed diverse. As long as you are willing to use your brains, you will come up with many ways to make money.
The representative method 2. Double -pronged (soft, hardware) restaurants, both are composed of two parts, namely: visible parts and invisible parts of the so -called visible parts that can be seen visible parts , It refers to the hardware of the restaurant, the so -called invisible part is the software of the restaurant. The software parts and hardware parts that make money have the same characteristics. Specifically, there are several aspects: A) Software -The characteristics of invisible parts are: 1. Give people a good impression that must make guests deeply good at the restaurant during meals and after meals. impression. 2. It feels difficult to say a good feeling, but it is very important. Therefore, it is necessary to work hard in the furnishings, layouts, and tones of restaurants, which makes people feel good. 3. Make people feel good. The service attitude of restaurants should be gentle, detailed, and not bored. 4. After the dining restaurant, people will faithfully feel a unique gentleness and happiness. The restaurant is different from other places. Guests should be happy when eating. b) Hardware -The main features of the visible parts are: 1. The location of the store should be reasonable, try to occupy the stool of land as much as possible, and some people patronize. 2. Cheap price; 3. Clean stores, try to use orange and ivory color as much as possible to give people a clean impression; 4. Food must be rich; 5. The speed of serving should Slow; 6, delicious taste; 7. A restaurant that uses only female clerks and hiring female clerks will make guests feel good;
representative methods three -development and eating, three flavors, new, strange, strange Special and Chinese are the most focused people in the world. After thousands of years of development, they have gradually formed a profound and profound food culture. This is unable to compare with any other country and nation. The Cantonese people are pioneers, practitioners and communicators of Chinese food culture. In a large country like China, since there is a statement in Guangdong, it can be seen that Guangdong’s importance in Chinese food culture. The reason why it is such a one -sided and unique situation is by no means accidental. This is because the Cantonese people know the three flavors of eating most: new, strange, special, and so -called new, which refers to Cantonese people who like to eat fresh deliciousness. Although seafood and river fresh are very expensive, Cantonese loved them and loved them very much. The so -called strange refers to Cantonese people who like to eat those strange foods. These foods are strange because most people don’t think of eating them, but Cantonese are unique and make various delicious dishes. For example, many people do not know the deliciousness of the mouse meat, but the Cantonese invented the method of making mouse meat and brought everyone that everyone feels abominable. This is enough to explain the curiosity and boldness of Cantonese people. The so -called special meaning includes two aspects: 1 specialty, 2. Unique flavor
representative method four: raw seafood is not born of mighty seafood, which is synonymous with Cantonese cuisine, but the service of the southerners is a little bit at all. Don’t be fierce, take gentle formal services (constantly strengthen employee quality and training, and establish a service -grade system)
taboo partnership
and I wish you successful opening a store!
I have experienced a restaurant with my friends. Although it is a western food, the method should be the same. Now I will talk about some of the experiences and methods:
1. Find the market first.
The first step First of all, we must consider “Where” and “to” “what to do”, “what” to do “, only to find the person and place, and the others are solved.
We we considered the” white -collar “office area”, and then we got “Western food”.
2. Knowing the preferences
After knowing what to do, you need to study the problem of the crowd’s preference/taste/affected by the trend. Pay special attention to the issue of the impact of the trend, the white -collar workers are more sensitive to the trend)
In the above 2 points, basically do you do what catering, how large the scale is, and what to do. Next is the actual practice. I have worked.
Per personal suggestion. I just started to start a business and do not require a lot of requirements. Starting from a young age, the scale does not need to be too large.
3. The master who can cook, because it is just starting and requires professional opinions, so to find a master who has the experience of opening files. These masters usually have to make many newly -opened restaurants, all processes/content of the restaurant to open the restaurant. They are all very familiar, so that they can make opinions on entrepreneurs’ ideas. Moreover, this master is preferably locals. He has a thorough understanding of the local people and can accurately put forward opinions. A very experienced “Zun Zun”, which has made good opinions on the location, stores, food types, purchases, etc., and some of them have not even thought of. Even if we can’t afford it, communication is a lot of benefits.
4. Take the same master to find the store
This is the key to success or failure. Everyone knows that the most prosperous place business is best to do, but these stores are often sky -high. Large pressure.
So I recommend finding some secondary locations when looking for a location, but it cannot be too back.
The opinion of the master at this time is also very important. Let the master feel the case. The crowd of the location is suitable for the restaurant in your mind.
5. Calculating cost profit
The shops usually found at this time. To keep the capital, the turnover needs to reach 3 times the monthly rent of the store. .
6. Rent the storefront, start renovation (nothing more than style and mood, but comfort is hard track)
Small tips: Feng Shui said, the facade faces north or northeast, the kitchen is south of the south, The restaurant is the most prosperous in the store. For reference only:-)
7. Form the food series. Pay attention: you must have fist products, but the most profitable food series is often the most profitable food series. This needs to be in the future in the future. Continuously adjusting and adapting during operation. (We are the most profitable western -style disc rice)
Whatever procurement/license/reporting/sewage and other trivia will not talk about it.
Is to pay attention to the decentralization of partners. Drifting.
The general approach is to manage each other, large restaurants, always have different categories that need decision makers, so they formulate their respective jurisdictions in advance. Common discussions must be clearly implemented to avoid unnecessary disputes. But finance cannot be fully controlled by a person, otherwise it will be long, and everyone will have views.
It hope it will help you.
1. Select site: First look at you to make that food, snack bar, or mid -to -high -speed restaurant. If it is a snack bar, be sure to put it near pedestrian streets, residential buildings, and commercial areas with large traffic.
If it is a small and medium -sized hotel, pay attention to the occasions of high -end consumer groups, or the main sections of the urban area. (There is no necessity where the traffic is the largest.)
2. Human manpower: When you are sure what kind of restaurant you do, what kind of restaurant you are looking for, what kind of master is found. The actual experience of the year is equivalent to the work experience. If it is a mid -to -high block, then the grade certificate and performance must be dependent.
3. Equity, small restaurant, for example, if you invest within 50,000 in the early stage, it is recommended to be wholly -owned by individuals. For example, who does business, who does manpower, who does management, who is purchasing, etc., is not just funds cooperation.
4. Decision: For those who can, this is the law of business! My most important suggestion is that if you have not done catering operations, you can’t do the decision maker. No matter how strong your management ability is, operation and management are not the same thing, otherwise, your catering is difficult to experience. Essence If you do n’t understand, you need to decentralize the decision.
First of all, the most important thing is the problem of site selection. In many cases, the location of the restaurant often determines the success or failure of the business operation. The site selection survey of catering companies is mainly to collect relevant information in all aspects of the selected area to evaluate the quality of the selected business address.
It, a feasibility report is proposed through actual surveys. This report should include market characteristics, regional characteristics, infrastructure, terrain and landform characteristics, etc., and should also include sales revenue forecast and cost analysis; Design and decoration plan;
Fourth, report to construction (water, electricity, etc.);
fifth, entering the construction;
Sixth, register to the local industry and commerce bureau with the lease contract (the name of the enterprise; the registered capital, the capital verification report; the health permit; the environmental protection certificate; the fire plan; the tax registration; the sales of tobacco, the alcohol permit, etc.);
Seventh, exterior wall signboards, advertising permits;
, eighth, personnel fixed, fixed, recruitment, and training;
Fire protection acceptance, health acceptance, environmental protection acceptance);
, tenth, open.
The most important thing is that you have to calm your mind. You said that you are optimistic about a project
The survey, no
The location, there is no
? Everyone is not afraid of hardships, but the premise of hardship is that you made the right decision
In I do n’t know what you are going to do
, but you must first do a good plan before doing things. As soon as the head is hot, the head is rowed and determined
In the full preparation before implementing it