What should I pay attention to when opening a special restaurant?

congratulations on your idea. First of all, congratulations on your success! But behind the success, it needs careful planning. Generally speaking, there are many differences between opening a hotel and opening a restaurant. Since you are opening a restaurant, let me talk about some things that should be paid attention to in the preparation for the opening of the restaurant.

Everything is difficult at the beginning, so it's better to be annoyed at the beginning. Once you decide to open a restaurant, it means that you have to worry about some small things, but you can do it according to the following procedures. This is the information collected by my friend and I when we were preparing for the hotel in Fuyang, Hangzhou in 23. You can refer to it. Of course, there are some discrepancies in some places, so you have to use all the materials.

knowledge of preparing for the opening of catering business

1. Geographical environment of the target market

1. Geographical characteristics of the market: regional landforms, political areas and the center of the city.

2. Characteristics of market climate: There is a great potential relationship between climate conditions and consumers' eating habits.

ii. analysis of industry environment

main economic indicators of the target market:

1. GDP of the current year in the market where the enterprise is located, as well as data of previous years.

2. the investment situation in this market.

3. Tourism data that have a great impact on the catering market, especially the number of tourists received in the past year, and whether it is developing or declining.

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

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

6. Education level of consumers.

7. consumers' lifestyle and eating habits.

8. Per capita income of consumers.

industrial environment:

1. Business prosperity.

2. Trend and potential of commercialization.

3. Preferential and supportive policies of local governments, including fire control, public security, culture, industry and commerce, epidemic prevention and other policies.

Social environment:

1. Local customs and habits.

2. History and culture.

3. Ethnic structure.

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

Third, market analysis

1. Economic indicators: the operating status and strength of local catering enterprises; Form of ownership and its proportion; 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 been formed? ）； Management level; Management level; Status of cuisine.

3. Analysis of competitors:

A. Current situation of traditional competitors: statistical analysis of number, performance level, turnover and profit income; Reason for success: advanced management level? Excellent service? Superior social and environmental conditions? Reason for failure: Is there something wrong with the food? Operating mechanism failure, etc.

B, advantages of traditional competitors: traditional advantages; Advantages of business scale; Location advantage; The main dish advantage.

C, emerging high-end catering operators: what kind of cuisine do they operate? Cuisine orientation? Whether civilian, aristocratic, etc. Business location: which area, section, decoration style and selection of decorative objects. Business status: turnover, operating profit, number of diners, number of reservations, etc. Business scale: the area of the store and the number of guests it can accommodate. Area distribution in the hall, etc.

4. consumer analysis:

a. consumers' eating habits, tastes and preferences in this market.

B, the consumption characteristics of consumers in this market, including consumers' consumption consciousness, whether they like to eat in restaurants, how the consumption ratio of individuals or families is compared with Chengdu, and the level of consumption.

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

5. Advantage strategy for opening a shop in this area:

Competitive strategy: the best entry point in the market; Marketing strategy: publicity and customer recognition; Cultivate customer preference; Establish a frequent customer network relationship.

description of site selection optimization scheme

a. risk prevention of government demolition

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

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

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

4. All licenses must be complete and comply with laws, policies and procedures.

B, local business situation: pay attention to collect and evaluate the relevant data of the rapid growth of business around restaurants, and make an objective and accurate evaluation.

C. Evaluation of competitive nature:

1. Restaurants offering similar food and dishes may lead to direct vicious competition.

2. Avoid direct competition at the initial stage of opening a store.

D, scale and appearance:

1. Parking lots and other facilities should be provided with sufficient scale and capacity.

2. Square or rectangular dining room is the best, others are not advisable unless there is a lot of space.

3. The acceptability of future consumers should be considered.

e. Land price:

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

2. Whether in the city center or in the suburbs, the key depends on the scale of consumer households and floating population.

3. consider whether the rising land price has a great impact on business input and output.

F. Energy supply:

1. All sites must meet the standard of "three links and one leveling", that is, water, electricity and gas.

2. quality of water.

3. Pay attention to economic accounting.

g. Street and traffic:

1. Is it a residential 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 eat?

H, tourism resources: according to the number and type of people passing by in the tourist area, choose the appropriate restaurant location.

I. Relationship between business and entertainment district:

1. The distance and direction of shopping center, business district and entertainment district should be considered.

2. A few thousand meters away from the restaurant can have an impact on the promotion of the restaurant.

J, traffic conditions:

1, statistical data sources, from the highway management system or government agencies.

2. Self-statistics method: the best time for on-site statistics is noon (weekend), evening and Sunday.

3. Pay attention to the dining factors of people who take buses.

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

K, restaurant visibility:

1. The visibility of the restaurant directly affects the attraction of the restaurant.

2. You can get the perceptual knowledge of the restaurant from every angle, which is regarded as the best address.

3. Make an objective evaluation by driving or walking.

l. Public services:

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

2. The service facilities, cost and quality should also be evaluated.

3. Information about public services can be obtained from the government.

m. Business area:

1. The standard area is 8-5, square meters. You can match your own ability according to the figures I mentioned below, and you can make adjustments according to the specific business situation.

2, can fully meet the needs of dining service, with full capacity to accommodate guests.

3. It should not be crowded, and the space should not be too large to avoid wasting resources.

reference for planning the area of the newly opened store:

a. Customer use area:

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

2. The space includes: passage, parking place, waiting area, hall and elegant room.

B, office lobby area:

lobby 1/2, kitchen 1/3 or .6-.8 square meters, office 1/5, warehouse 2/25, staff changing clothes 1/25, etc.

Staff quota reference:

6. The ratio of administrative staff to service staff in the dining hall is 1: 1. One person in the service staff hall looks at 2-4 private rooms, one table is equipped with 1-3 waiters to deliver food and one person to deliver 1 tables, depending on the distance from the kitchen.

7. The management span of the kitchen is 3-1 people. Generally, 13-15 seats are equipped with one cooking production staff, and 7-8 high-grade seats are equipped with one production staff. The ratio of cold dish chef to white case chef is 1: 1.

monthly cost budget:

accounting for% of operating expenses

salary 19% rent 11% water fee 1% electricity fee 5% fuel fee 6% advertising fee 3% washing fee 2% staff dormitory 8% repair fee 2% cleaning and sanitation fee 2% furniture fee .5% material loss 4% tableware loss .5% car parking fee 1.5%. .5% labor insurance, 3% deferred assets amortization, 3% other 1%

Remarks (my feeling):

Bosses usually have money, but they don't know how to do it, so they know very little about it. It is suggested that when you don't understand, you should first hire some professionals to manage or listen to other people's opinions, which is good for your future management. An enterprise can't stand long-term exploration and must enter the normal business state quickly. The waiters need professional training. You don't understand the financial part. You can hire financial planners or accountants introduced by labor institutes to formulate the company's accounting system first, and it will basically enter the normal state in one week to one month. You should make clear about this tax and that tax. We must pay attention to the protection of finished products when decorating in the early stage. Cleanliness is very important. Some employees use irregular cleaning methods to clean the storefront during the cleaning process. As a result, you will feel distressed when you see it, such as scratches on wallpaper, damage to columns, scratches on stainless steel, and damage to sofas. Also pay attention to the order of decoration. Don't believe that people's decoration at present is all contractor's work. You push me and you push him to work. Before laying blankets and wallpaper, you should test whether the water pipe leaks or not and see if the air conditioner has been tested normally, because once the water pipe bursts, a lot of dust in the air conditioner is the reason for you to pay for materials again.

implement walking management, pay more attention to subordinates, make sure the kitchen staff and the details of each process, and try the dishes for about a week before business. The dishes fried in the newly bought pot have an iron smell for a week, and the soup will be slightly dark. Everyone should comment on which dishes can be used as signature dishes and which as special dishes. Do it very carefully!

In fact, the employees of the newly-opened restaurant are all looking forward to it, so we should give everyone a platform for development, manage a bowl of water, and some recruiters will bring a group of employees to consolidate their position, so you should keep an eye on it and put an end to this phenomenon. Actually, it's quite annoying

If you have any questions, you can send me a message from Baidu. I have a group of friends who are hotel managers.