I want to make a tea restaurant and ask my predecessors for some experience.

Hello, I am a professional Hong Kong-style restaurant. I have been doing 10 for many years. I have been working in the most successful and profitable Hong Kong restaurant in Shanghai.

We are a professional team, and all members have practical experience in successful Hong Kong-style restaurants in Shanghai. All our management and inspection standards, processing management, pickling standards, storage management, sauce flavor management, product management, hygiene management, container loading standards, customer feedback, etc. They are all standardized, which is very suitable for chain operation. You can learn from market analysis, financial budget, return on investment, restaurant positioning, engineering design, product structure, core team and so on. My qq number is 854096 14! The significance of tea restaurant:

Tea restaurant is an authentic restaurant in Hong Kong, and its main customers are the general public. He has served Chinese and Western food, and there are many unique diets in Hong Kong, mainly including dozens of drinks: coffee, black coffee, Hong Kong-style milk tea, black and white mandarin ducks, horlick, Iowa, lemon with black tea, soft drinks, milk and so on. Snacks: all kinds of toast, sandwiches, egg tarts, bread, macaroni, satay beef buns, meal packages, etc. Lunch and dinner are served with a variety of dishes, including traditional China porridge, noodles, white rice, Hong Kong-style roasted meat and barbecued pork, as well as western food, such as bread and butter, western-style fried eggs and flour ham.

The predecessor of this tea restaurant is the igloo. In the early years, there were only high-end restaurants (then called western restaurants or dining halls) in Xiaogang, Hunan, which provided western food at high prices. After the Second World War, Hong Kong people were more and more influenced by western-style food customs, and ice banks mushroomed to provide cheap western-style food. At that time, the ice room mainly provided drinks such as coffee, milk tea, red bean ice, and snacks such as sandwiches and cream toast. Some even set up bread workshops to make fresh pineapple buns and egg tarts. Later, the variety of food provided by the ice room gradually increased, and combined with the model of western restaurants and restaurants, it evolved into today's tea restaurant, offering traditional China stir-fried dishes and European and American dishes, and later developed into a side dish for dinner, with diverse styles. [1] Lanxiangge Tea Restaurant in Central 1946 and lan fong yuen 1952 opened, which is the oldest tea restaurant in Hong Kong.

Nowadays, tea restaurants are also very popular in Chinese mainland, starting from Guangdong and spreading to the whole country, and can be seen everywhere in large and medium-sized cities. It is a relatively advanced dining place and has become an important entrepreneurial project for entrepreneurs with rich economy.

Location of tea restaurant:

There are three main considerations in choosing the location of a tea restaurant. First, it should be a room facing the street, or at least an alley facing the street; Second, the company's office buildings are relatively concentrated; Third, residential areas are relatively concentrated. Of course, the place where all three are concentrated is better. Because in the catering business, especially in tea restaurants, it is most important to have enough people near the store. Only with people can there be passenger flow, and only with passenger flow can there be "capital flow".

The insiders believe that a good choice of store location is almost equal to half the success of opening a store, without customers' worries. But if you want to do it for a long time, there is a problem of positioning the tea restaurant. If the store is located in the office area of the company, the consumer groups are mostly engaged in trade or enterprise management, among which there are many white-collar workers, and the consumption level is relatively high. The positioning of tea restaurants should focus on them, and the environment of tea restaurants should also be paid attention to. The determination of consumer prices should be "tailored" according to their "tastes" If the decoration environment lacks the corresponding grade, some tourists may be lost.

The tea restaurant is selected in a residential area. Obviously, such tourists should be mainly ordinary residents. Therefore, opening a tea restaurant should be clean, bright and hygienic. The price should be based on the acceptable consumption level of local residents. If the price is too high, it is equivalent to shutting the residents out. Nowadays, tea restaurants should also consider parking spaces.

The information source of tea restaurant location can pay attention to related advertisements, visit in person, or be introduced by friends. The ground floor area of the selected tea restaurant does not exceed 300 square meters, and the monthly rent is about 50,000 yuan. The tea restaurant is positioned as high-grade, with a decoration of about 5,000 yuan per square meter and a mid-range of about 3,000 yuan.

After choosing a location, you should consider what products the tea restaurant will sell or what characteristics the tea restaurant has. This is second only to location. Just like the smooth birth of a child, how to raise a child is very knowledgeable and thoughtless, and the child may get lost.

Target crowd positioning:

Young people, lovers, business and leisure, college students' parties, friends' parties, and people who spend time on business trips to pursue their taste in life.

The characteristic is the signboard of the tea restaurant:

At present, most of the tea restaurants in the tea catering market are set meals, noodles, snacks, Cantonese cuisine, Sichuan cuisine, western food and so on. Restaurants should be subdivided and have their own signature varieties. Find a fist product of our store and create reasons for customers to come to the store. The more distinctive a tea restaurant is, the more vital it is. Because, no matter what level of consumers have the instinct of "liking the new and hating the old" in taste, as long as the taste is good, it can always attract an endless stream of customers and make the tea restaurant business prosperous. If some novices find it difficult to choose the characteristics of product names, they can also make a fuss about the characteristics of packaging.

Of course, opening a tea restaurant is also very important in management and service. As the saying goes, "management brings benefits", as an operator, we should learn more. It is best for the boss who opens a shop for the first time to personally participate in everything and accumulate experience.

If a tea restaurant wants to operate for a long time and have good benefits, it must be better than others in all aspects, and carry out overall design and planning from the aspects of variety quality, taste, service characteristics, marketing means, business process, environmental atmosphere, image design, corporate culture, staff quality, public relations marketing and so on. Only by overall optimization can we take the lead in the competition and be invincible, and can we develop rapidly, join the chain and become stronger and bigger.

Advantages of investing in capital projects:

Nowadays, tea restaurants have just started in China. A combination of Chinese and western management and a wide variety of tea restaurants. Chinese food includes: porridge/noodles/rice/snacks/snacks/stews/roasting/brine/stir-fry/hot pot/western food includes: Korean food/Japanese food/French food. In addition, members' management/marketing activities are unique and sincere. According to their own budget, how much can a big store earn?

Investment criteria for tea restaurants:

The total investment ranges from 500,000 yuan, 6.5438+0 million yuan to more than 2 million yuan, which is especially suitable for investors who like to challenge the service industry of tea restaurants.

Investment budget funds: the capital budget must be based on the total investment funds, with 70% of the investment funds used for investment and 30% as reserves. It is better to budget investment funds in this way.

Economic benefit budget: A tea restaurant only needs to sell 500 people every day according to this budget. Per capita consumption is about 15-30 yuan, material cost is 38%, and gross profit is 62%. Among them, 30% is the overall expenditure. 32% is net profit. The following is the budget made according to this ratio.

300 person-times a day. 55 yuan budget per person!

Total: 300.55 = 16500. 30 days = 495000; 12 months =5940000

Net profit: 5940000.32%= 190800. If you can carry out chain operation on this basis, your net profit will increase geometrically.

Summary of in-store appliances:

Electrical appliances in the store: large-sized equipment needed for the kitchen: 1 binocular battery cooker, 1 monocular battery cooker, 1 three-layer steamer, 1 eight-eye clay pot cooker, 1 binocular short cooker, 1 monocular short cooker, 2 stages, and ! Large equipment required for noodle restaurant: 1 two-eye noodle soup stove, 1 four-door refrigerator, 1 car heater stove, 1 six-eye earth boiler! ! Large-sized equipment required for cold dish roasting stalls: 2 refrigerators with 4 doors, 2 refrigerators with 2 doors 1 set, roast duck stove 1 set, loading platform 1 set! ! Large equipment required for the water bar: 2 transparent double-door refrigerators, 1 double-door refrigerators, 1 ice maker, 1 ice breaker! ! Large equipment needed for West Point: 1 double-sided oven, 1 fermentation box, 1 four-door refrigerator, 1 flour mixer! ! The above is my preliminary estimate of the required equipment. I'm afraid it is not enough. Please ask each stall supervisor to buy according to the actual needs, and please check the unit price of the equipment in many ways!

Business license of tea restaurant: registered by the departments of fire protection, sanitation, environmental protection, industry and commerce and taxation!

Staff recruitment of tea restaurant: you can recruit at the door of the store, website recruitment, catering training school recruitment, newspaper advertising recruitment or entrust others to do it!

Menu design of tea restaurant: The menu design of tea restaurant should be designed by hired chefs according to the operating characteristics and style of the restaurant. The menu is accompanied by advertisements for our promotional facilities and regular activities.

The concept of tea restaurant:

Our mission: exceed customer expectations!

Our business philosophy: virtue, standardization, high efficiency and harmony!

Our core values: be a moral person and do moral things!

Our service spirit: serve every customer with heart!

Our working attitude: quick response, win in execution!

Our goal: to become a gourmet mecca!

Management and implementation of tea restaurant members;

(member information processing application, membership card processing, each credit card calculation, member activity planning, member management, various member discount calculation, tea restaurant activity information release), event gift collection, event prize distribution scheme, birthday cards and gifts or flowers for each member. And inform customers who have had birthdays one week in advance to come to our store to collect birthday gifts. In addition, we should regularly collect suggestions from members, change our service responsibilities, and achieve the goal of exceeding customer expectations. In addition, apply for a beautiful QQ for the tea restaurant and build a member QQ group. Group space includes: activity bulletin board, member mood board, member making friends board, member complaint board and member suggestion board, so as to obtain the best improved service.

The specific ideas are as follows:

Business practices

(1) Cultural marketing planning, including artistic marketing, performing arts and entertainment, advertising, corporate culture, catering culture, catering etiquette, environmental culture, history and culture, etc.

(2) System marketing plan, including linkage promotion, attack marketing network, database marketing, relationship marketing, new concept gift promotion, etc.

(3) brand system integration, including brand characteristics, brand structure and brand symbols.

(2) Business philosophy

(1) MM vegetables, fruit vegetables, borderless vegetables, etc. To promote the sales of zero-meal dishes.

(2) New concept wedding banquet, professional business banquet planning, driving the surrounding catering.

Sales.

(3) New concept service, new concept experience environment, new concept open interactive kitchen, etc.

(3) Management technology

(1) Management by objectives.

(2) Customer database and customer relationship management.

(3) Customer satisfaction and total quality management.

(4) Innovative food management scheme.

(5) Experience marketing and quality-price ratio management.

(6) Management of raw material base and supply network

In-store design and placement:

Store layout: 100 square meter, 1 42 inch LCD TV, the price is about 10000 yuan.

100 square meter, an antique bookshelf 3 meters high and 2 meters long.

100 square meter, build a sink in an obvious place with obvious signs (please wash your hands first for health). It is best to set up an automatic air dryer next to it, like the one installed outside the KFC bathroom, one height at a time.

The cashier in the store should be designed like a bar, with all kinds of wine and decorations, wine glasses, paper towels, leaflets, lighters with restaurant addresses, small plates and decorations at the cashier, etc ... Manager Wang: Hello! The following is the list we need! Vegetables: 1 corncob, 2 horseshoe meat, 3 grass roots, 4 sugarcane, 5 apples, 6 bananas, 7 yellow lemons, 8 Tianjin yali pears, 9 mangoes, 10 papaya,1/pineapple, 12 kumquat,/kloc-0. 18 romaine lettuce, 19 mint leaves, 20 sweet peppers, 2/kloc-0 red peppers, 22 yellow peppers, 23 green peppers, 24 green peppers, 25 red peppers, 26 clove radishes, 27 large potatoes, 28 small potatoes, 29 Dutch beans and 30 small potatoes. Flammulina velutipes 37, White Mushroom 38, Lentinus edodes 39, Rare Mushroom 40, Coprinus comatus 4 1, Small Vegetables 42, Cabbage 42, Cold Melon (Bitter Melon) 43, Cucumber 44, Tofu 45 boxes, Silk Tofu 46, Baby Vegetable 47, Yellow Cucumber 48, Green Cucumber 49, Fresh Tea Mushroom 50, 5650. 58 chives, 59 purple onions, 60 garlic (peeled), 6 ginger1root (peeled), 62 leeks, 63 green onions, 64 coriander, 65 leeks, 66 celery, 67 eggplant, 68 wax gourd, 69 red tomatoes, 70 red cherry tomatoes and 7 yellow cherry tomatoes. 80 bitter leaf lettuce, 8 1 red leaf lettuce, 82 Japanese pumpkin, 83 herb leaves, 84 baby spinach, 85 fresh straw mushrooms, 86 rare mushrooms, 87 Pleurotus eryngii, 88 peeled lettuce, 89 asparagus, 90 long cowpea, 9 1 erigeron breviscapus, 92 louver knots and 93 kudzu roots. 10 1 Xiaoshan dried radish, 102 edamame rice, 103 green beans, 104 milk cabbage, 105 venetian silk, 106 pickles,/kloc. 11/red pepper,1/Chinese cabbage, 1 13 chickpea, 1 14 sour beans,/ 1 16 basil, 1 17 youmaicai, 1 18 cauliflower, 1 19 thyme, 120. 125 salted egg yolk, 126 Japanese tofu, 127 taro, 128 pickle, 129 preserved egg, 130 salted egg,13/kloc-. ! ! Meat, chicken, duck, seafood: 1 with skin (even fat), 2 preserved plums (fresh), 3 Brazilian beef tenderloin, 4 Brazilian beef tendon, 5 pork belly, 6 fat meat (thick body), 7 bacon, 8 oxtails, 9 pork hands, 6540. 15 tenderloin, 16 lean meat, 17 pig intestine, 18 steak, 19 pig cartilage, 20 minced meat, 2 1 pig lung, 22 keel, 23 pig tung bone, 24 pig. 34 Guangdong sausages, 35 Jinhua hams, 36 Yaozhu, 37 chicken wings, 38 chicken wings, 39 chicken breasts, 40 chicken feet, 4/kloc-0 chicken legs (3 returned), 42 Zhangbao, 43 frozen fat cows, 44 square hams, 45 salted fish with paws and 46 salted fish with plum flavor. There are 56 broilers, 57 old ducks, 58 dried duck legs, 59 bullfrogs, 60 live prawns, 6/kloc-0 fish heads, 62 mandarin fish, 63 perches, 64 grass carp, 65 snakeheads, 66 grass shrimps, 67 meretrix meretrix, 68 meretrix meretrix, and 30 slugs. 87 silver cod, 88 Japanese eel, 89 bacon, 90 belly fish, 7-8 young pigeons, 9 1 American abalone slices, 92 lunch meat, 93 chicken rack, 94 cuttlefish, 95 blue crab, 96 money belly, 97 Beijing stuffed duck, 98 native fish, 99 beef louver,/kl. ! ! ! Noodles: 1 car noodles, 2 coarse noodles, 3 raw noodles, 4 wonton skins, 5 rice noodles, 6 Guangdong fried noodles, 7 spaghetti, 8 macaroni, 9 angel hair, 10 doll noodles, 1 1 last one! ! ! ! Water bar: 1 light milk, 2 tea leaves, 3 cups of coffee, 4 crystal sugar, 5 salted lemons, 6 kumquat juice, 7 douban honey, 8 miscellaneous fruits, 9 condensed milk, 10 Aihehuatian,1kloc-0/Haolike,/kloc. 18 longan pulp, 19 gel powder, 20 guiling cream powder, 2/kloc-0 tremella, 22 Qingdao (640cm), 23 Budweiser, 24 Heineken, 25 Coke, 26 Sprite, 27 Up, 28 Dynasty Dry Red, 29 Xuexuan Dry Red, 30 ! ! ! Mr. Wang, the above catalogue is only a rough idea, which needs to be purchased by the heads of various departments according to actual needs! ! ! ! Mr. Wang, these are the main items required by the equipment of the production department: kitchen: 2 double-eye turret furnaces, 3-layer steamer 1 set, 4 feeding tables, 8-eye pottery pot furnaces 1 set, double-eye short furnace 1 set, 4 doors. ! ! Noodles: 1 two-eye noodle soup stove, 1 four-door refrigerator, 1 six-eye soil boiler, 1 microwave oven, 1 two-door refrigerator! ! ! Roast taste: two four-door refrigerators, two-door refrigerators 1 set, roast duck stove 1 set, microwave oven 1 set, lotus table 1 set! ! Yin Jie: Hello! Our restaurant "Yazhu" is a high-grade leisure food culture that can satisfy the public's tastes, is fashionable, casual and integrated, with Hong Kong-style as the main flavor, desktop flavor, Singapore Nyonya flavor, Sichuan-Hunan flavor and western food as the supplement. Our unique flavor is a catering structure with Hong Kong-style light, salty and thick soup, fresh or bright dishes, supplemented by three or five elite dishes from all over the country, as well as western-style cakes, drinks, desserts, simple Chinese and western meals and Cantonese-style roast. This constitutes a unique model of our restaurant, because our decoration style is mainly warm colors, emphasizing privacy, and because our catering structure is unique. Our product speed and turnover rate are obviously better than traditional Chinese restaurants, but we don't have the serious atmosphere of traditional Chinese restaurants, so our restaurants will become the first choice for contemporary teenagers and white-collar business people to eat! The model of this restaurant is obtained through the long-term successful practice of first-line catering brands in first-tier cities such as Shanghai, Hong Kong and Beijing for more than 65,438+00 years. Because of its moderate price and the diversity of our dishes, we will definitely become a favorite dining place for people from all walks of life in Chengdu. Our main styles are leisure, diversification, fashion, comprehensiveness and elegance. ! ! 2. Our restaurant mainly emphasizes rigorous, thoughtful and meticulous service, and pays attention to site selection, decoration style and privacy. Our main products are Cantonese-style and Hong Kong-style, including all kinds of Hong Kong-style soups, stir-fried dishes, seasonal vegetables, clay pot rice, simple Chinese and Western-style meals, and Cantonese-style baked tastes, all kinds of Hong Kong-style soup powder and noodles, as well as various drinks, desserts, Western-style dishes, and so on. We emphasize the role of people, which is people-oriented management. We particularly emphasize the locomotive role of leading cadres above the middle level. In this atmosphere, our restaurant will form a very strong cohesion, plus we pay attention to the quality of each product, the service we provide for our guests, and the feelings of guests after eating from various channels. On this basis, our business will continue to improve. After a long period of persistence, our restaurant will surely become prosperous and achieve its goal. Our corporate culture is fast production, clean and bright dishes, moderate and pleasant taste, thoughtful and meticulous service-fast, beautiful, correct and meticulous! ! ! 3. After investigation, with the increasingly diversified urban population structure in Chengdu, people's income is getting higher and higher, and the requirements for diet and dining environment are bound to put forward new requirements accordingly. The original catering culture in Chengdu is mainly spicy and heavy oil, but with the development of society, more and more people pay more attention to the health of diet and the diversity of choices. We are looking for this breakthrough. Combined with the mature and popular catering modes in some big cities such as Beijing, Shanghai and Hong Kong, and combined with the local actual needs, on this basis, our company launched a fashionable catering mode based on Hong Kong-style catering. ! ! 4. Because the food in our restaurant is a fashionable, integrated and casual dining mode, which is mainly based on Hong Kong-style and western food, drinks and desserts, there will be no big oil smoke and pollution. Please rest assured that all our products and services will not have adverse effects on our surrounding residents and neighboring businesses and friends. Our decoration company is responsible for ensuring fashion and elegance, and all our products and service personnel are professionals. Will not bring trouble to your company's property management. They all have good professional quality and have received good training in health knowledge and fire fighting knowledge, which will not bring any adverse effects to your company in this respect! ! ! ! To sum up, our company is a very potential enterprise with novel catering concept and management mode, unique taste, professional talent team and full confidence in the future catering market. First, we believe that our catering enterprises will be able to settle in your commercial plaza and make contributions to your business. ! !

! ! Water bar: 2 transparent double-door refrigerators, 1 double-door refrigerators, 1 ice maker, 1 ice breaker, 1 microwave oven! ! ! ! West Point: one double-door oven (large), fermentation box 1 each, four-door refrigerator 1 each, beating table 1 each, flour mixer 1 each, display cabinet 1 each! ! ! ! The above equipment is an estimate I made, and I'm afraid it's insufficient. Please also ask the heads of all departments to purchase according to actual needs!