How about opening a noodle restaurant? Introduction to open face

First of all, we should investigate the local catering market, as well as consumers' consumption habits and mainstream tastes in noodle restaurants, fully understand the advantages and disadvantages of existing noodle restaurants, and lay the foundation for opening their own stores. Raiders 2: Understand the market, determine the characteristics of your noodle restaurant according to the market situation, and make certain plans for your noodle restaurant. For friends who are inexperienced and need some guidance, I suggest looking for Aishang Sichuan style. They have special training to guide the opening of noodle restaurants, which can be used for reference, so that you can take fewer detours and run into difficulties. Shop strategy 4 in noodle restaurant: renovation of noodle restaurant. Now people's consumption concept has changed. Dining is not just eating, but also paying attention to the environment and service. Comfortable dining environment can sometimes be a key factor in the success or failure of opening a store. Restaurant decoration must highlight its own experience and characteristics. Opening a noodle restaurant strategy 5: buy kitchen equipment in the store. Kitchen equipment includes three parts of the kitchen: electrical appliances (mainly refrigerators), cookers and operation desks. What should I pay attention to when opening a noodle restaurant? Small items mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. The place of purchase is in kitchenware market and specialty store. The bowls and chopsticks used by customers should be determined according to the positioning and characteristics of the noodle restaurant. Friendly reminder: for friends who don't know the industry, you can ask a chef to accompany you. After all, he is very professional in this field. The equipment in the shop is mainly tables, chairs and cash registers. The size of tables and chairs is worthy of attention, and you should know how to make rational use of the space in the store. Face shop opening strategy 6: Recruiters. Face shop personnel are mainly divided into four categories: chef, waiter, dishwasher and cashier. The number of people depends on the size of your store. It should be noted that the choice of chef needs to be careful, because he is also the key to the success or failure of your store. Opening a noodle shop Raiders 7: Raw material procurement is directly related to the cost. It is generally recommended to find a long-term cooperative raw material supplier, which can save costs and avoid purchasing everywhere every day.