How much does it cost to open a restaurant?

There should be at least 300 thousand small restaurants. To open a restaurant, it is essential to pay the rent every month. The person in charge of catering should calculate the monthly rent, utilities, property fees and other related expenses, determine the target of catering business, and at least how many people flow every month to make a profit.

Secondly, when opening a restaurant, we should pay attention to controlling the decoration cost. The decoration of the restaurant includes three aspects: facade, hall surface and kitchen. If it is a small and medium-sized restaurant, the decoration of the facade and hall surface should be simple, bright, hygienic and elegant. Kitchen decoration should be based on hygiene, combined with the consideration of facilitating the operation of chefs and staff, and facilitating the discharge of soot and sewage. Save if you can, avoid luxury decoration and reduce excessive investment in the initial stage of entrepreneurship.

2. The cost of hardware facilities

Every restaurant should have a lot of necessary kitchen hardware, but the grades and materials of these equipment are different. The person in charge of catering should choose kitchen equipment according to his own situation, and the purchase process should be practical and economical. Buyers can learn more about the market and choose to buy in bulk.

3. Labor cost

After catering starts to operate, it needs a lot of manpower. Including chefs, waiters, managers and so on. The salary of employees should be determined according to the market wage standard. When recruiting employees, we should choose experienced management chefs and hard-working service personnel. Employees should be evaluated regularly and rewarded for their good performance.

4. Procurement cost

The kitchen of catering industry needs to purchase a lot of raw materials, and the shelf life of vegetables is very short. Therefore, the catering industry must control the purchase amount of raw materials, and make the purchase amount of raw materials for the next day according to the daily operation and the existing storage capacity of the warehouse. If it is seafood, we must control the quality and quantity. The purchase of raw materials is the top priority of restaurant opening cost control.

The cost accounting of restaurant opening occupies an important position in the whole restaurant operation process. Only by controlling the opening cost of the restaurant can the normal operation of the restaurant be done well. In addition to the above expenses, you should also pay attention to the usual utilities and working capital budget when opening a restaurant. Of course, if you choose to join a brand restaurant, you should also consider the cost and deposit after joining!