If you want to open a restaurant, where can I find a chef? Do you want to find a chef or rent a shop first?

1.2 determine the store

1.3 Pay the deposit,

2. License approval

Note: Please consult the Registration Department before paying the full amount. Chef, the last post in the restaurant, must be recruited immediately after paying the rent, and must fully communicate with him in the future work. Follow-up work is carried out together with the application.

2. 1 Consult the industry and commerce department first.

2.2 Bid for pollutant discharge permit

2.3 bid for health permit

2.4 Apply for a business license

2.5 If it is agreed to open a restaurant in the store through consultation, the full rent shall be paid.

2.6 Develop the chef's job description (superiors, subordinates, rights and responsibilities)

2.7 Develop job descriptions for chefs (job descriptions, working hours, treatment issues, written questions).

2.8 Sign up as an agent and receive the interview chef.

2.9 Review and determine the chef.

3, determine 90% of the menu

Note: the menu is the general outline of staffing, process setting, decoration style and equipment placement. This step must complete 90% of the menu.

3. 1 Determine the category

3.2 Determine the dishes

3.3 Development of standard formula

3.4 Initially determine the required equipment according to the menu, and pay more attention to the products of equipment dealers in future work.

4, determine the working hours, operation process

Note: Craft is the basis of the layout of the kitchen. Once it is made, it will be put into decoration, and it will be difficult to change it in the future. it must be

Thoroughly

4. 1 Set working hours

4.2 Develop kitchen operation process and product sales process.

5, determine the decoration style and layout

Note: you must think twice about the decoration. Once completed, it is difficult to change, so you must make your own plans and programs, and then find a decoration company to study and formulate them together. When decorating, we must carefully refer to the operation process, the volume and area of equipment, and the characteristics of working methods. Follow-up work and decoration are carried out simultaneously. The kitchen must be decorated first.

5. 1 Formulation of decoration principles

5. 1. 1 customer-friendly principle

5. 1.2 Principle of convenient operation

5. 1.3 principle of convenient equipment operation

5. 1.4 highlights the business philosophy and conforms to the principles of enterprise visual identification system.

5.2 Preliminary establishment of restaurant layout

5.3 Selected decoration companies

5.4 Review the drawings and determine the layout.

5.5 Determine the decoration style

5.6 Determine the basic color of the restaurant

5.7 Start decoration

6. Personnel and positions

Note: be sure to communicate with the chef more and cooperate with him to do the follow-up work.

6. 1 Identify each post

6.2 determine the staffing of each position

6.3 Determine the frequency and timetable

6.4 Determine the staff dormitory

7. Prepare all kinds of standardized documents (manuals, instructions, forms and operation standards).

Note: Because it is a small-scale shop, we should simplify all kinds of documents as much as possible, and pay attention to practicality, formality and no loopholes. It doesn't need to be too complicated, but the final document must be done, and the process document can be made with spare capacity.

7. 1 manual

7. 1. 1 Chief of Staff's Manual

7. 1.2 kitchen staff manual

7. 1.3 Floor Employee Manual

7.2 Description

7.2. 1 Job Description

task description

7.2.3 menu description (standard menu, production standard and quality standard)

7.2.4 Form

7.2.4. 1 Data Sheet of Interviewed Employees

Data sheet of all employees in 7.2.4.2.

7.2.4.3 inventory summary table

7.2.4.4 Daily Business Report (automatically generated by cash register)

7.2.4.5 Monthly Business Report (automatically generated by cash register)

Material demand in 7.2.4.6

7.2.4.7 Material Acceptance Sheet (the acceptance sheet must correspond to the receipt or invoice).

7.2.4.8 inventory statistics

7.2.4.9 Daily Expenditure Table

7.2.4. 10 monthly expenditure table

7.2.4. 1 1 employee resignation application form

7.2.4. 12 employee complaint suggestion form

6.5438+03 Takeaway Record Form

7.2.4. 14 Handover Record Form

7.2.4. 15 daily delivery list

7.2.4. 16 Equipment Record Form

7.2.4. Equipment Registration Form

8. Staff recruitment

Note: Strictly follow the post and personnel standards, recruitment brochures and job descriptions.

8. 1 Set recruitment target

8.2 Make a recruitment plan

8.3 Implement the recruitment plan

8.3. 1 Determine the recruitment route

8.3.2 Interview, inspection and food tasting, and record the process.

8.3.3 Ensure that employees enter the probation period.

9. Staff training

9. 1 Corporate culture, professional ethics, rules and regulations training

9.2 Etiquette, workflow and skills training for each post.

10, purchase equipment and equipment.

Precautions: Before purchasing equipment, you must make a detailed purchase list, investigate the market, and determine stable suppliers with good service. When purchasing, you should carefully check the performance and quality of the product to ensure the best use.

10. 1 Investigate the kitchen equipment market and determine the suppliers.

10.2 implementation of procurement

10.3 acceptance and installation

1 1, debugging equipment and

1 1. 1 debugging equipment

1 1.2 further determine the equipment record table.

1 1.3 Arrange the equipment manager (arrange a person to carry out simple maintenance, check the operation of the equipment, troubleshoot and give the equipment manual to him for safekeeping).

12, finalize the dishes and menu.

Matters needing attention: Ensure that the whole menu will not be changed before opening, improve the standard menu, and improve the production standards and quality standards of various dishes. And we must pay attention to the quantification of details.