My hotel wants to be contracted to someone else. The business license and financial seal of the company are not valid. The hero has a contracting agreement.

1.1 Inspect the store 1.2 Confirm the store 1.3 Pay the deposit, 2. Notes on license approval: first consult the licensing department, and then pay the full rent. The final position in the restaurant, the head chef, must be paid before After all the rent is paid, recruit immediately and fully communicate with them in future work. The follow-up work will be carried out together with the certificate application. 2.1 Consult the industrial and commercial department first 2.2 Apply for a pollutant discharge permit 2.3 Apply for a health license 2.4 Apply for a business license 2.5 After consultation, if a restaurant is allowed to be opened in the store, full rent must be paid 2.6 Develop a chef job description (superiors, subordinates, rights, Responsibilities) 2.7 Formulate the head chef recruitment instructions (job description, working hours, remuneration issues, written examination questions) 2.8 Introduce the registration of the place, and receive the interview of the head chef 2.9 Review and determine the candidate for the head chef 3. Determine the menu of 90 Notes: The menu is, personnel General outline of equipment, process settings, 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 Develop standard recipes 3.4 Preliminarily determine the required equipment based on the recipes, and pay more attention to the products of equipment dealers in future work. 4. Determine the working hours and operation process. Note: The process is the basis for the layout of the hall and kitchen. Once it is formulated, it will be put into decoration. It is difficult to change in the future and must be determined accurately at one time. 4.1 Establish working hours 4.2 Develop kitchen operation procedures and product sales procedures 5. Determine decoration style and layout Notes: Decoration must be considered repeatedly. Once completed, it is difficult to change, so you must make plans and plans yourself, and then ask the decoration company to work with you. Research formulation. When decorating, you must carefully refer to the operating procedures, the volume and area of ??the equipment, and the characteristics of the working methods. Follow-up work will be carried out simultaneously with the decoration. The kitchen must be renovated first. 5.1 Formulate the decoration principles 5.1.1 The principle of customer convenience 5.1.2 The principle of convenient operation 5.1.3 The principle of convenient equipment operation 5.1.4 The principle of highlighting the business philosophy and complying with the corporate visual identity system 5.2 Preliminarily formulating the restaurant layout 5.3 Selecting the decoration company 5.4 Review of drawings, Determine the layout 5.5 Determine the decoration style 5.6 Determine the basic colors of the restaurant 5.7 Start decoration 6. Notes on staffing and positioning: You must communicate more with the head chef and collaborate with him on subsequent work. 6.1 Determine each position 6.2 Determine the staffing of each position 6.3 Determine shifts and work and rest times 6.4 Determine employee dormitories 7. Prepare various standardized documents (manuals, instructions, forms, operating standards) Notes: Because it is a small-scale store, try to Just make all kinds of documents simple and make them practical, formal, and free of loopholes. It does not need to be too numerous and complicated, but it must be the final document, and there is room for the preparation of process documents. 7.1 Manual 7.1.1 General Employee Manual 7.1.2 Kitchen Employee Manual 7.1.3 Floor Employee Manual 7.2 Instructions 7.2.1 Job Description 7.2.2 Recruitment Instructions 7.2.3 Menu Instructions (dish standard recipes, production standards, quality standards) 7.2.4 Form 7.2.4.1 Interview employee information table 7.2.4.2 All employee information table 7.2.4.3 Inventory summary table 7.2.4.4 Daily business report (automatically formed by the cash register) 7.2.4.5 Monthly business report (automatically formed by the cash register) 7.2. 4.6 Material purchase requisition form 7.2.4.7 Material acceptance form (one acceptance form must correspond to one receipt or invoice) 7.2.4.8 Inventory statistics form 7.2.4.9 Daily expenditure form 7.2.4.10 Monthly expenditure form 7.2.4.11 Employee resignation application form 7.2 .4.12 Employee Complaint Suggestion Form 7.2.4.13 Takeaway Record Form 7.2.4.14 Shift Change Record Form 7.2.4.15 Daily Delivery Form 7.2.4.16 Equipment Record Form 7.2.4. Instrument Registration Form 8. Employee Recruitment Notes: Strictly follow the fixed positions and number of personnel Implementation of standards, recruitment instructions, and job descriptions.

8.1 Set recruitment goals 8.2 Develop recruitment plans 8.3 Implement recruitment plans 8.3.1 Determine recruitment channels 8.3.2 Interviews, examinations, food trials, and record the process 8.3.3 Determine employees to enter the probation period 9. Employee training 9.1 Corporate culture, professional ethics, and regulations System training 9.2 Training on appearance, work flow, and skills for each position. 10. Purchase of equipment and equipment Notes: Before purchasing equipment, you must make a detailed purchase list, inspect the market, and determine a supplier with stable services and good services. When purchasing, carefully check the performance and quality of the product to ensure you get the most out of it. 10.1 Investigate the kitchen equipment market and determine suppliers 10.2 Implement procurement 10.3 Accept installation 11. Debugging equipment 11.1 Debugging equipment 11.2 Further determine the equipment record table 11.3 Arrange an equipment administrator (arrange a person to perform simple maintenance and inspection of equipment Operation, troubleshooting, and equipment instructions shall be handed over to him for safekeeping) 12. Finalize the dishes and menu precautions: Determine the entire menu and make no changes until the opening, improve the standard recipes, and improve the production standards and quality standards of each dish. And we must pay attention to the quantification of details. 12.1 Determine the category 12.2 Determine the dishes 12.3 Improve the standard recipes 12.4 Improve the production standards and quality standards 13. Start to determine the suppliers. Notes: You must shop around, and comprehensively consider and determine the suppliers in the three aspects of quality, price, and service. 13.1 Determine the supplier of storage raw materials