Who can give a description of the design of a western-style restaurant?

First, the business philosophy interprets coffee culture, deduces modern life and leads the fashion trend. Second, the market positioning style: the coffee shop is warm and romantic, providing customers with high-quality service and aristocratic enjoyment, striving to create an elegant, comfortable and leisure consumption environment, and guiding consumers to change their consumption concept to a cultural taste of advocating nature and pursuing health. For consumer groups: business travelers, successful people, young people pursuing fashion trends. Third, market analysis The coffee shop industry is still in the stage of development and excavation. With the continuous improvement of people's living standards and the gradual change of consumption concepts, coffee shops have become an important leisure gathering place in people's daily life. Since Roman Roland Coffee officially opened the Qiyang coffee shop market, coffee shops have become more and more popular among consumers. In particular, the persistence of the younger generation of new people in coffee shops has given the coffee shop industry enough room for growth and development, and the market development potential is huge. Therefore, as the only four-star modern hotel in this county, the construction of coffee shop is an inevitable trend. As far as Qiyang's coffee market is concerned, there are only two competitors, Roman Roland Coffee and Laoshu Coffee. Roman Roland Coffee, the first real coffee shop in Qiyang, is a pioneer in Qiyang coffee industry with professional coffee making technology. I participated in the preliminary preparation and training plan of romain rolland Coffee, and I have a certain understanding of it. Romain rolland Coffee is a subsidiary of Dongguan Guandong Coffee Brewing Chain Hunan Corporation, which follows the management system of Dongguan Guandong Coffee Brewing and implements the chain operation mode. It has certain brand advantages and talent reserve advantages. In addition to professional coffee, we also operate western-style steaks and Chinese-western set meals. As the first to enter the Qiyang market, the market share reached more than 50%. Laoshu Coffee, a well-known coffee chain in China, has the same business model as romain rolland Coffee, but its brand awareness has more advantages than romain rolland Coffee. It has been said that Auden Coffee is the second brand of Laoshu Coffee, and its products are roughly the same as those of romain rolland Coffee. It's just that compared with Roman Roland, it's too late to enter Qiyang. At present, the above two cafes are in a state of confrontation with the coffee market in Qiyang. The brand advantage and advertising advantage of coffee chain stores are incomparable to us at present, but the group management mode and programmed management system of chain stores are their advantages and their disadvantages. The style of chain stores is too consistent, and products and services are modular. Can not highlight the personalized characteristics of coffee shops. What we need to do is how to make good use of the flexible management mechanism and the advantages of local resources to develop personalized coffee shops and successfully enter the coffee market in Qiyang. 4. Management concept 1. Respect the independent personality of catering staff. 2. Mutual supervision: The management supervises the work of employees. At the same time, employees can also put forward their own opinions or opinions to their superiors. 3. Create a collective atmosphere: not only let subordinates feel the strict discipline of western restaurants, but also care about employees, so that employees can feel the warmth from the collective, which is conducive to strengthening cohesion and improving work enthusiasm. Treat them fairly, treat them equally, do their best and give full play to their talents. 5. The product introduction focuses on professional coffee. Combine exquisite western food, Chinese and western packages, exquisite snacks, water bar drinks, etc. To meet the needs of consumers. 1. Coffee is mainly pure coffee, and exquisite fancy coffee is introduced, such as: Blue Mountain Coffee, Mandenin Coffee, Cappuccino Coffee, Irish Coffee, etc. 2. Western food is best based on imported steaks, such as black pepper steak, Normandy pork chop and sirloin steak. Hong kong-style milk tea, etc. 4. Make some cold drinks, hot drinks, snacks, salads, etc. According to different seasons. 6. Marketing strategy 1. Brand strategy: It is suggested to choose a name with rich connotation and outstanding personality on the basis of Huaxin Hotel, create an elegant personality atmosphere for communication, meet the consumption needs of consumers in the target market, and the font design of signboards should be elegant and unique; Easy to attract attention. 2. Price strategy: 1) We mainly adopt the middle and high-grade price strategy, strive for perfection in food "color", "fragrance" and "delicacy" and service, and strive to give customers maximum enjoyment and psychological satisfaction. 2) In view of the price comparison psychology of consumers, the price should not be higher than that of competitors in the same industry. 3. Promotion Strategy (1) The promotion strategy of coffee shops should be competition-oriented. Restaurants must know the situation of competitors, compare their products and services with competitors, and work out specific promotion plans and schemes on this basis. In the process of implementing the plan, they can establish a distinct corporate image by promoting their unique products or business styles. (3) The promotion strategies are cost reduction, high output mode and printing promotional materials. Distribute by stages, adopt intensive strategy, and at the same time use advertising columns to publicize and highlight the image. Seven. Implementation plan 1. According to the implementation of the direct store: the initial implementation plan is mainly based on the implementation of the hotel. Through strict market research, careful market analysis and cautious management attitude, we plan before opening, inspect the business premises, scientifically evaluate the potential consumption analysis, consumption level around the business premises and market competition, and predict the business situation after opening. Important personnel in the initial stage of entrepreneurship should be in place as soon as possible, and personnel in other positions should start recruitment and training. 2. Western catering service model. Customer-centric, customer satisfaction as the purpose, through customer satisfaction, and ultimately achieve the promotion of our business philosophy. 3. Personnel and System 1) Manager 1 Responsible for the overall coordination and management of the work of various departments of the hotel, making marketing plans and working procedures, establishing assessment and training systems, urging employees to work, accepting the supervision of superiors, and doing a good job of communication between the coffee shop and various departments. Supervise staff's work, stimulate staff's enthusiasm, listen to staff's opinions, make comprehensive decisions on the operation of each work, and communicate with the hotel on behalf of the coffee shop. Reflect employees' opinions and requirements upwards, and convey the work required by the hotel downwards. 2) The two supervisors will assist the manager to do all the management work of the department, regularly assess employees and pay attention to on-site management. 3) Two or three foremen will obey the work arrangement, cooperate with their superiors to do a good job in management, set an example in their work and enhance the cohesion of employees. Strengthen the awareness of on-site management 4) Waiter 12- 18, food delivery staff 5, guests 2-4 (consider Zatsukobe. Sales plan 1) Conduct a series of publicity work, distribute questionnaires and improve our products and services according to the needs of consumers. 2) Introduce membership system, season card and monthly card to attract more customers. 3) Give coupons with a certain value according to a certain accumulated consumption amount. Eight. Financial plan 1. Adopt strict financial management to realize profit and loss control. 2. Daily income should be counted in time, and all a la carte menus and receipts must be made in duplicate for checking and recording. 3. All items in the store belong to the fixed assets in the store and shall not be destroyed or taken away at will. 4. If the income after monthly settlement is higher than the plan, the salary will be adjusted appropriately to arouse everyone's work enthusiasm. If it is found in the work that the property of the store is destroyed without reason, it will be deducted from the salary or bonus of the responsible person. 5. For the accounts, we should make daily accounts, monthly accounts, quarterly accounts and year-end general ledger, so that the profit and loss of our store can be seen at a glance on the books and avoid the blindness of management. 6. Financial objectives: maximize profits, maximize investment objectives, and meet internal interests. 7. Break-even analysis. To open a coffee shop, the gross profit of sales should be close to or slightly higher than the industry average. After knowing the average gross profit level of other cafes and estimating the variable and fixed costs of cafes, we can calculate the breakeven point and determine the turnover needed to achieve breakeven. You can roughly calculate the sales profit rate and return on investment of coffee shops, so as to determine the payback period of investment. "Not only profit, but also service and doubt." As a practitioner, I hope this coffee shop will become the ideal and belief of quality service and healthy development of the industry. We believe that only under the fair and reasonable business philosophy, unremitting persistence will produce a win-win situation that everyone hopes, thus promoting the formation and development of western restaurants as a whole. Flowchart of opening a shop First of all, the most important thing is site selection. Many times, the location of the restaurant often determines the success or failure of the business operation. The location survey of catering enterprises is mainly to collect relevant information from all aspects of the selected area, so as to evaluate the quality of the selected business address. Secondly, through the actual investigation, the feasibility report is put forward. The report should include market, regional characteristics, infrastructure, topography and other characteristics, as well as sales revenue forecast and cost analysis; Three, after the feasibility report is passed, put forward the specific design and decoration scheme; Fourth, apply for construction (water, electricity, etc. ); Fifth, enter the site for construction; Sixth, with the lease contract to the local industrial and commercial bureau registration (approved enterprise name; Registered capital and capital verification report; Health permit; Environmental protection certificate; Fire prevention scheme; Tax registration; Tobacco and alcohol trading license, etc. ); Seventh, exterior wall signs and advertising licenses; Eighth, staffing, recruitment and training; Ninth, completion acceptance (fire control acceptance, health acceptance, environmental protection acceptance);