What should you pay attention to when opening a restaurant?

Catering opening preparation knowledge

1. Target market geographical environment

1. Market geographical characteristics: regional landforms, political areas, and the center of the city.

2. Market climate and terroir characteristics: Climatic conditions have a great potential relationship with consumers’ eating habits.

2. Industry environment analysis

Main economic indicators of the target market:

1. The gross domestic product of the market where the company is located in the current year, as well as data over the years.

2. The investment status of the market.

3. Tourism data that has a greater impact on the catering market, especially the number of tourists received in a year, and whether it is a development trend or a decline trend.

4. Use the per capita disposable income of local urban residents, the average salary of employees in the city, and the proportion of income from catering consumption as a reference for restaurant pricing.

5. The city’s population statistics, including non-agricultural population and agricultural population, are used to predict the passenger flow of restaurants and the consumption level and spending power of local residents.

6. Consumer education level.

7. Consumer lifestyle and dietary preferences.

8. Per capita income of consumers.

Industrial environment:

1. Business prosperity.

2. Commercialization trends and potential.

3. Local government preferential and supportive policies, including policies on fire protection, public security, culture, industry and commerce, and epidemic prevention.

Social environment:

1. Local customs and habits.

2. History and culture.

3. National structure.

4. International exchanges, production and circulation of major food raw materials.

3. Market analysis

1. Economic indicators: operating conditions and strength ranking of local catering enterprises; ownership forms and proportions; number of business outlets; number of employees.

2. The operating status of the catering industry in the market selected by the branch: the number of enterprises and their competitiveness (has scale competition formed?); the level of operation and management; the level of operation; and the status of the cuisine.

3. Competitor analysis:

A. Current status of traditional competitors: statistical analysis of number, performance level, turnover, and profit income; reasons for success: advanced management level? Excellent service? Is the social environment favorable? Reason for failure: Something went wrong with the dish? Operation mechanism failure, etc.?

B. Advantages of traditional competitors: traditional advantages; business scale advantages; location advantages; main dish advantages.

C. Emerging high-end catering operators: What kind of cuisine do they operate? Cuisine orientation? Whether it is civilianization, aristocracy, etc. Business location: which area, section, style and characteristics of decoration and selection of decorative objects. Business status: turnover, operating profit, number of diners, number of meal orders, etc. Business scale: the area of ??the store and the number of guests it can accommodate. The area distribution in the hall, etc.

4. Consumer analysis:

A. The eating habits, taste preferences, and dietary preferences of consumers in this market.

B. The consumption characteristics of consumers in this market include consumers’ consumption awareness, whether they like to dine in restaurants, how the consumption ratio of individuals or families compares with Chengdu, and the level of consumption.

C. Target market consumer classification: government, military, enterprises, household consumption (including wedding banquets), and tourists.

5. Advantage strategies for opening a store there:

Competitive strategy: the best entry point into the market; marketing strategy: publicity and customer recognition; cultivating customer preference; establishing network relationships with regular customers.

Description of site selection optimization plan

A. Government demolition risk prevention

1. Pay attention to the demolition and reconstruction of buildings and streets, and avoid blindly building stores.

2. When determining the location of a restaurant, you must consult the local government department and obtain a written commitment from the government.

3. Avoid building stores in areas with property rights disputes.

4. All certificates and licenses must be complete and comply with laws and policy procedures.

B. Local business conditions: Pay attention to collecting and evaluating data related to the rapid growth of businesses around restaurants, and make objective and accurate assessments.

C. Assessment of the nature of competition:

1. Restaurants that provide similar food, dishes and services may lead to direct vicious competition.

2. Avoid direct competition in the early stages of opening a store.

D. Scale and appearance:

1. Parking lots and other facilities should be given sufficient capacity.

2. A square or rectangular shape is best for a restaurant. Others are not advisable unless the space is large.

3. Consider the acceptability of future consumers.

E. Land price:

1. Pay attention to the comprehensive evaluation of potential value and actual value.

2. Regardless of the city center or the suburbs, the key depends on the size of consumer households and floating people.

3. Consider whether the increase in land prices will have a greater impact on business input and output.

F. Energy supply:

1. All sites must meet the "three connections and one level" standard, that is, three connections for water, electricity, and gas.

2. Water quality.

3. Pay attention to economic calculations.

G. Streets and traffic:

1. Is it a residential community street?

2. Is it a commercial street passage?

3. Is the street convenient for vehicles to pass back and forth and park?

4. Is it attractive and convenient for tourists to dine?

H. Tourism resources: Choose the appropriate restaurant location based on the number and type of people passing by in the tourist area.

I. Relationship between business and entertainment areas:

1. The distance and direction of shopping malls, business areas, and entertainment areas must be considered.

2. A few kilometers away from the restaurant can have an impact on the restaurant's sales.

J. Traffic conditions:

1. Source of statistical data, from highway management system or government agencies.

2. Your own statistical method: do on-site statistics at noon (weekends), evening and Sunday as the best times.

3. Pay attention to the factors of people taking the bus when eating.

4. Pay attention to the comparative analysis of pedestrian and vehicle flow data.

K. Restaurant visibility:

1. The location of the restaurant is clearly visible, which directly affects the attractiveness of the restaurant.

2. From every angle, you can gain a perceptual understanding of the restaurant through your eyes and regard it as the best address.

3. Make an objective assessment by driving or hiking.

L. Public *** services:

1. Evaluate security, fire protection, garbage and waste disposal and other required services.

2. It is also necessary to evaluate service facilities, costs and quality.

3. Public *** service information can be obtained from the government.

M. Business area:

1. Area standard 800-5000 square meters. Depending on your own ability, you can match it according to the numbers I mentioned below, and you can make adjustments according to specific business conditions.

2. It can fully meet the needs of dining services and has the throughput capacity to fully accommodate guests.

3. It should be neither crowded nor too empty to avoid wasting resources.

Reference for area planning of newly opened stores:

A. Customer usage area:

1. Each dining table is about 1.5-2.5 square meters.

2. Space includes: passage, parking area, dining area, lobby, and private rooms.

B. Office front office area:

Front hall 1/2 Kitchen 1/3 or 0.6----0.8 square meters per dining space Office 1/50 Warehouse 2/25 Employees change clothes on 1/25 and so on.

Staff quota reference:

6. The ratio of administrative staff to service staff in the catering front office is: 10:1. One person in the service staff hall can see 2-4 tables per table in the private room. ---3 waiters pass the dishes to 10 tables, depending on the distance from the kitchen.

7. The kitchen management span is 3-10 people. Generally, there is one cooking production staff for 13-15 dining places, and one production staff for high-end 7-8 dining places. The ratio of cold dish chefs and white table chefs is 1:1.

Monthly cost budget table:

Accounting for operating expenses

Salary 19 Rent 11 Water fee 1 Electricity fee 5 Fuel fee 6 Advertising fee 3 Laundry fee 2 Employee dormitory 8 Repair fee 2 Cleaning fee 2 Furniture fee 0.5 Material loss 4 Tableware loss 0.5 Car fee 1.5 Parking fee 0.5 Labor insurance 3 Deferred asset amortization 30 Others 1

Remarks (my feelings):

Boss are usually rich, but they don’t know the business. There are very few people who know the business. It is recommended that when you do not understand something, you should first hire some professional personnel to manage it or listen to other people's opinions. This will be good for yourself and management in the future. A company cannot withstand long-term exploration and must quickly enter normal business. In this situation, waiters need to receive professional training. If you don’t understand finance, you can hire accounting personnel or part-time accounting personnel introduced by the labor office to first develop the company’s accounting system. It will basically enter a normal state in a week to a month. You have to figure out what this tax and that tax are for, and I don’t really know. During the early decoration, you must pay attention to the protection of the finished product. Cleaning is very important. Some employees use irregular cleaning methods to clean the storefront during the cleaning process. The results include scratched wallpaper, damaged pillars, scratched stainless steel, damaged sofas, etc. It will hurt you to see it. Also, pay attention to the order of decoration. Don't believe that people's decoration nowadays is all about labor and materials. You push me and you push the work to others. Before laying blankets and wallpapers, test the water pipes for leaks and see if the air conditioner has been tested normally. , because once the water pipe bursts, the large amount of dust in the air conditioner will cause you to spend money to buy materials.

Implement walking management, pay more attention to subordinates, determine the kitchen personnel and process details, and test dishes for about a week before opening, and the newly purchased pots will have a week's worth of cooking time It has an iron smell, and the soup will be slightly dark. Everyone is asked to comment on which dishes can be used as signature dishes and which ones are special dishes. Do it very carefully!

In fact, the employees of newly opened restaurants are aware that there is a lot of potential in it, so we will give everyone a fair development platform. They need to manage a bowl of water and have recruiters to consolidate it. Because of your status, you will bring a group of employees over and form cliques, so you must keep an eye on them and put an end to this phenomenon. It's actually quite annoying.