How to open a tea restaurant

Abstract: Tea restaurant, a fast food restaurant originated in Hong Kong, provides western-style catering with Hong Kong characteristics, and is a popular dining place in Hong Kong. With the gradual deepening of exchanges between the Mainland and Hong Kong, many people choose to open tea restaurants in the Mainland. So what do you need to prepare to open a tea restaurant? The first is capital. Without enough capital, you may not be profitable at all. Secondly, the location of the store, the handling of various documents, the recruitment of employees and so on all need to be fully prepared. Let's take a look at the details together. 1. How much does it cost to open a tea restaurant? (Reference)

The joining fee for the tea restaurant is 368,000. The detailed cost sources are as follows:

1. Store area: 600-800_.

2. Cooperation fee: 328,000 yuan.

3. Brand management fee: 65,438+0,000 yuan/year.

4. Brand deposit: 30,000 yuan/year.

5. Total: 368,000 yuan.

Second, the process of opening a tea restaurant

1, shop field trip.

2. Select and determine the store location.

3. Determine the door head.

4. Interior decoration of the store.

5. Process documents.

6. Order dining chairs, bars, etc.

7. Recruit employees.

8. Shop layout.

9. Determine the equipment and location.

10. List product sales organizations (leaflets, menus, coupons).

1 1 for trial operation.

12. Summarize and analyze the trial operation and solve the problems.

13, officially opened.

Third, how to open a successful tea restaurant

1, these three things are indispensable for opening a tea restaurant.

The success of opening a tea restaurant is inseparable from an excellent chef, an excellent site selection and a good positioning, which complement each other. Your location must conform to the positioning of the tea restaurant, and your chef must also conform to the positioning, otherwise you will spend a lot of energy to cope with all kinds of complicated "small farce" staged in the restaurant every day.

Some entrepreneurs may say, "I don't care about the location, because I will build a' destination restaurant' for people to come to the door on their own initiative. According to experience, most people who say these things are because of site selection failure. When you don't successfully choose a site from the initial stage of planning to open a store, it is difficult to run a tea restaurant into a "destination restaurant".

"approachable" can solve almost all your problems. In terms of site selection, the more approachable your restaurant is, the closer it is to success. Look at those successful restaurants. They try their best to be approachable in location, brand and price. Fast food restaurants are very popular because they are incredibly approachable in every way.

2. Always overestimate your capital needs.

Start-up funds should be planned for six to nine months from the beginning, and you will be surprised at how quickly the cost increases and how long it takes to keep old customers in a new environment. Many new restaurants often encounter an important decline stage after the excitement of opening, which is also the key reason for the capital. Although tea restaurants are prone to blank periods in the first few months, we must hold our horses and see if they really persist. Many restaurant operators will spend a lot of cash on hand at first and unconsciously start to splurge, because they think this "honeymoon period" can last for a long time. This is also the reason why most restaurants closed down. Don't let the initial success occupy your mind. Real success depends on several years later.

3. Employees are the priceless wealth of the tea restaurant.

Enthusiastic teaching and providing employees with opportunities to develop themselves will bring you considerable returns. It is always exciting to do something new and participate in the work of perfecting the menu. Everyone likes new dishes-including the waiter who works in the front hall. When people like to work in your tea restaurant, you get a priceless fortune.

4. Never save costs where customers care.

First, consider spending money on improving service quality. The mistake that novice operators easily make in getting up early is to cut costs on some equipment, service level and even small side dishes and snacks. That's a short-sighted performance, because these directly affect the customer experience and should be taken seriously. Decide how much profit to invest in improving the customer experience, so as to continue to provide them with quality services. In some restaurants that are still developing but rising rapidly, they only invest a relatively small cost or even do not invest in advertising marketing, but create a very high-level experience for customers, such as issuing shopping cards and preparing a large number of free side dishes at the table. When a dish of creative side dishes was delivered to customers, "This is a new dish made by our chef. I hope you can try it. " This will establish a real relationship between the restaurant and the customers and make the experience more personal. Invest as much as possible in the customer experience, especially those customers who have already entered the restaurant, because this is the best way to really create word of mouth.

5. Concentrate on organizing and operating the system.

The biggest mistake that an independent restaurant operator can easily make is that he can't apply the system in the right place. Some tea restaurant operators don't like to make their restaurants too systematic, because they are worried that problems will arise and it will be difficult to control after the development of a chain business model. But systematization is the reason why chain tea restaurants are so popular: each tea restaurant is independent, with reliable chefs, reasonable positioning and suitable location. The operating system of chain tea restaurants helps to expand customer demand, seize key consumer groups and earn profits. Organization will not stifle the development of creativity, and using unfinished systems in a reasonable place can make you creative.

6, always ready to evolve

Especially when you are a chef, many business opportunities start with an idea of an ordinary employee. Only when one person cooperates with another person with complementary skills can the idea become a reality, just like "you carve wooden bananas and I'll sell them for you." Always look for people smarter than yourself and yourself. As a tea restaurant operator, the smartest thing you can do is to cooperate with those who know more than you do-give them a reason to care about the restaurant.