Catering entrepreneurship project plan

Catering entrepreneurship project plan

In our daily life, many occasions are inseparable from the business plan, which provides the current situation and future development direction of the enterprise, and also provides a good benefit evaluation system and management monitoring indicators for the enterprise. So do you really know how to make a business plan? The following is my restaurant business project plan, welcome to share.

Restaurant entrepreneurship project plan 1 1. Investment location: migrant workers (factories, construction sites) gathering place.

2. Details of investment expenses:

Business license 1000 (including health permit and employee medical certificate)

Rent: 20,000 yuan

Decoration 10000

Equipment investment: 10000

The first month's salary of a chef/salaried worker is 2/

The waiter's first month salary is 2/1000.

Liquidity 10000

Total: 56,000

3. Reasons for investment

1. There are two kinds of money in the world that are the easiest to earn: one is mouth money and the other is women's money. Coupled with the unique concept of defending the health of migrant workers, the grassroots home will surely become bigger and stronger and become the first choice for migrant workers' catering.

2. Hotel investment needs less start-up capital and liquidity, and there is no risk of inventory cost; The funds are also returned quickly, which is very suitable for the situation with less start-up funds.

3. The catering conditions of migrant workers' friends in factories and construction sites are quite poor. As long as we stand in the position of migrant workers and think more about everyone, we will certainly get everyone's support. As long as the chef's level is high, the service quality is good, and the environment is hygienic and comfortable, the investment success rate is higher than other projects.

4. Compared with other investment environments in other societies, the rent around factories and construction sites and the salary level of personnel are relatively cheap.

With the support of the dream team of a huge consumer group, our business will surely flourish.

4. Soft investment environment:

Grass-roots home online publicity, dream team team support, the overall environmental advantages are obvious.

5. Investment orientation: defend the healthy diet of migrant workers, operate at a low profit, and develop chains.

6. Marketing:

1, for the Dream Team. All dream team members have discounts. All workers can apply to join any unit of any grass-roots group. Send membership cards and badges, which are under design. Membership discount is common in any grass-roots industry.

2. There are many gatherings of friends. Give preferential treatment to some workers' social gatherings.

3, birthday party, special service. The website of Grassroots House will provide assistance to launch the service of "happy event-Birthday Party". Besides the discount, the Grassroots House will also send "Happy Messenger" to plan and host your birthday celebration and give you a wonderful happy event. At the same time, the celebration activities can be released simultaneously on the website of Grassroots House, and more netizens wish you well at the same time. Let the happy moment be fixed as an eternity in the network, and you can see this person's happy scene on the Internet at any time.

4, processing services, we migrant workers in the factory or construction site, the food is not good, rest, want to eat something good to improve, but it is very troublesome to get up. Then, you can go to the food market to buy what you want to eat and take it to the family hotel at the grassroots level, so that they can process it for you. The processing fee will of course be very favorable.

5, leisure services, in non-meal time, grassroots hotels welcome workers to sit, watch TV, read books, read newspapers, have tea and chat, and do whatever they want, really like at home! However, please cooperate with the guests when eating.

6. Announce the material selection process, disinfection process and health status of employees, establish differentiated marketing, widen the distance from ordinary hotels and improve the hotel level.

7. Improve customer satisfaction services.

A. Employees will greet customers with a smile, regardless of their status. Under no circumstances should they quarrel with customers.

B. If customers have special needs, the hotel will try its best to provide services for customers. If they really can't meet the requirements, they must explain the reasons and get the customer's understanding. C actively collect customers' suggestions, and feedback whether there are any results, pay attention to customers' wishes, and improve participation.

7. Investment income:

With the dream team as a stable source of tourists, it is not a problem to receive 100 guests every day. When every guest earns 2 yuan, he can benefit from 200 yuan, with a monthly income of 6,000 yuan and an annual income of more than 70,000 yuan.

8. Summary

Starting a business of 50,000 to 60,000 yuan is a project suitable for grassroots entrepreneurship. The hotel has less start-up capital, faster return of funds, higher profits than the bank, and entrepreneurial experience to accumulate. Welcome people who are interested in starting a business and catering industry to join us.

Our best idea is that investors invest, grass-roots centers plan, operate, manage, publicize and promote in a unified way, cultivate entrepreneurial mode, cooperate with three parties, create * * * and enjoy * * *, and the three parties discuss the specific cooperation in detail to strive for a win-win cooperation mode in all directions.

Restaurant entrepreneurship project plan 21. Restaurant name:

Description of naming rules: low-key, simple, easy to remember, distinctive (the characteristic here does not mean directly reflecting the flavor) but not eccentric, no more than four words, without Xiang characters. At present, the booking form is "XXX Restaurant" or "XXX House".

Second, the restaurant flavor: mainly the peasant flavor in eastern Hunan.

3. Estimated dining area: 280~350M2.

Fourth, the target city: Guangzhou

Five, site selection requirements:

1, there should be at least one medium-sized community within 1 mile nearby, and there should be a certain number of floating population around it, which should be the target area for white-collar workers or renting houses;

2. If the conditions can't reach 1 minute, the location needs convenient transportation, and people with certain private cars and spending power can clearly see the location of the restaurant;

3. Rent should not exceed 60 yuan /M2, and 40 yuan /M2 is the best. The 1 floor preferably has an approach pavement of about 10M2, and the main business area is on the second floor;

4. The restaurant itself needs to have the ability to park 7~ 10 family cars, or there is a parking lot not exceeding 200M nearby.

Overall evaluation of site selection, because the novice investment should not be too large, the restaurant should not be located in a place that is already very prosperous today, but I hope that there will be more people coming and going, and I can attract old customers through the flavor characteristics of the restaurant, requiring a profit of 6,543.8+0,000 yuan/month after three months.

6. Restaurant layout requirements: 4 people 12~ 15 tables, 4 tables 10 people and 4~5 boxes 16M2 (4x4M specifications) are required in the hall. (But it depends on the layout of the store. )

Seven, restaurant opening budget:

1. Rent: buy one and get one free, calculated at 300M2, with an estimated 50 yuan of 45,000 yuan per M2; If the area is different, it can't exceed 50,000 in any case.

2. Decoration design fee: 800 yuan.

3. Decoration cost:

A, facade exterior decoration can highlight the characteristics, conspicuous, but the cost of RMB is not exaggerated;

B, the interior hall decoration style is mainly to highlight the peasant flavor, and the decoration is general, but it is required that there is no odor after decoration, and the cost is RMB;

C, the kitchen area is 40㎡, and the decoration emphasizes sewage and ventilation, and the cost is RMB;

D, two toilets, male toilet 1.5M2, female toilet 1M2. Ventilation is required, and there are no special requirements for others. The decoration is RMB. Buy your own materials, and the total amount is estimated to be 80,000.

4. Registration fee: fire protection, environmental protection, hygiene license and business license are required, and the cost is expected to be 60,000 yuan.

5. The cost of purchasing electrical appliances:

A, 3 5P air conditioners, 4 small 1P air conditioners in the box, RMB * * * (central air conditioners can also be used);

B, ten ceiling fans or wall fans, ***3000 yuan,

C, two refrigerators, two freezers and one disinfection cabinet, 1, 000 yuan;

D, kitchen utensils, * * * 45,000 yuan;

E, table and stool, ***5000 yuan;

F, others (please see the list), * * * 2000 yuan,

G, automatic washing machine 1 set, 1000 yuan.

6. Other unforeseen expenses, 2000 yuan.

Eight, restaurant decoration style description:

1, the facade decoration requirements are conspicuous, distinctive, not exaggerated and concise, which can reflect its consumption level.

2. Description of the hall:

A, tables and stools use log-colored square tables and long benches, or use large and small round tables with strong appearance, and the large and small round tables are covered with better beige tablecloths;

B, the original column wall and hall below 1㎡ adopt dark ceramic tiles, and the self-supporting columns in the hall are mainly dark, which plays a decorative role. Tianhua board is not completely decorated, but uses spotlights. Above the spotlights, the Tianhua board is black, and the lighting in the hall is soft, but the desktop lighting is bright. This is just my idea, which is actually based on the final design.

The decoration of the box is the same as that of the hall.

4. Other requirements are not special.

Nine, staffing:

1. Kitchen: **6 people, 1 chef, 2 deputy chefs, 1 side dishes and vegetables, 1 cleaning personnel, 1 cleaning/selecting personnel.

2. Box: 5 boxes, 5 waiters,

3. Hall: 5 people, every four tables 1.

4. Others: 1 temporary workers (mainly used for the rotation of service breaks) and 1 shop assistant.

X. breakdown of operating expenses:

1. Property management fee: no more than 2 yuan/month per square meter, and 300M2*** is 600 yuan/month.

2. Sewage charges: 600 yuan/month.

3. Water and electricity costs Fuel costs: 4,000 yuan/month for water and electricity and 2,000 yuan/month for fuel (business will be better if there is more fuel temporarily).

4. Personnel expenses: A. Salary: chef 1, 800 yuan/month, deputy chef 1, 400 yuan/month, others 1, 000 yuan/month, * * * is 1+ 1. B. Accommodation and catering expenses: 2,000 yuan/month for accommodation, 200 yuan/person/month for catering expenses, * * *18x200 = 3,600 yuan/month.

5. Depreciation expense:

6. Raw materials: A. Raw materials, * * * yuan/week

7. Other unforeseen expenses: 1000 yuan/month.

XI。 Description of dishes:

1, adhere to two characteristics: a, green and healthy food; B, authentic peasant flavor in eastern Hunan. Generally, Hunan restaurants can't eat about 30% of the dishes.

2. Insist on launching new dishes: a. Constantly launch new dishes, 2 new dishes per month; B, change dishes with the seasons.

3. Positioning of consumption level: It is related to the environment near the facade address, but it is initially set at 35~60 yuan per capita.

Generally speaking, with farmers' characteristics and green health as selling points, different dishes can get higher prices and higher profits.

Twelve. Direct cost estimation:

Direct costs mainly include oil, salt, various condiments and raw materials that make up dishes.

1, the cost of special dishes (top products) is controlled at 50%.

2, mid-range, but generally rare in Hunan restaurants, the cost control is less than 40% in the country.

3, mid-range common cost control within 60%.

4, low-grade common dishes are controlled within 30%, mainly vegetables.

On the premise of not changing the quality of dishes, reduce the direct finished products.

Thirteen. Final cost accounting items:

1. Organization expenses

2. Accounting expenses at the end of each month.

3. Need to prepare funds:

Opening expenses+expenses incurred in two months.

4. Survival turnover rate:

Survival business RMB/month, equivalent to an average of 2000 yuan per day.

5. Minimum guaranteed turnover:

Store manager's fee (my fee), depreciation fee (calculated by 5 years), fixed investment of monthly fee and bank interest rate (calculated by 3%): ++4830+x0.03= yuan/month.

Fourteen Other questions:

According to the plan, renting a house requires the landlord to provide three months rent-free period. Handle all kinds of business-related documents in the first month, prepare for decoration in the second month, and prepare for opening related matters in the third month.

Restaurant business plan 3 1, facade decoration: scope of consideration: facade location. Look from a distance, look closely, decorate patterns and colors, understand the main local religious beliefs, what patterns and colors locals like, and what patterns and colors they don't like. Selection of decoration materials.

Decision-making basis: choose the location of the facade. Check where the traffic of your main customers is and choose the facade. When viewing the facade decoration from a distance, take as many photos of the proposed facade as possible with a digital camera, including the surrounding environment. Put it in the computer, put the design in the picture, and ask your facade to be more eye-catching. When looking at the facade decoration carefully, we should consider the grade of materials and production technology. To determine the grade, refer to the decoration level of your neighbors, and mainly consider who your main customers are to meet their needs. Before the renovation, please ask some local people to look at the plan and make suggestions.

Note: Patterns prohibited by the state and collectives cannot be used. Patterns that are taboo to local people cannot be used. Without permission, you may not use the patterns protected by copyright.

2. Choice of store name: Scope of consideration: cultural connotation, font, font size, color and couplets of store name.

Decision basis: decided by major customers. If it is in a township street, the name of the store is just the name of your dish. If it is opened near the school, the main service target is students, and the name of the store should have a little letter, a little sentence and a little story.

Note: you can't use local taboos, let alone words that are explicitly prohibited by the state.

3. Waiter: Scope of consideration: the waiter's long portrait, figure, walking posture, serving action, clothing color and style.

Decision-making basis: the level of major customers is the decisive factor. If your main service target is people who have just gone to poor small cities to work, then three generations of your family can go together, according to local hygiene habits. If your main service target is people who have just rushed to work in big cities, three generations of the family can participate, just need a little hygiene. If your main customers are business guests in large and medium-sized cities, the waiters should select and train in walking posture, standing posture, speaking tone, intonation and common polite expressions.

Note: every waiter should treat the store as his home and treat the guests who enter the store as if they were his home. This is the most important basic requirement. Looks are secondary.

4. Toilet: scope of consideration: washstand, toothpick box on washstand, urinal, toilet paper, mirror, hand sanitizer and container for hand sanitizer, hygiene of washroom, non-slip floor, decoration grade, and large pool for vomiting after drinking water in washroom.

Decision basis: the decoration grade is decided by the main service object. High-end restaurants should separate toilets and urinals independently, mainly considering the national conditions of China. The urinal will inevitably have a strange smell, and some guests will gargle when washing their hands, which is easy to be disgusting.

Note: China people have bad urinating habits, so it is necessary to consider having a special person responsible for cleaning and eliminating the odor regularly. Those who have the conditions should wait. Specially set up a water pipe that can flush the whole bathroom. The bathroom should be well ventilated or equipped with an exhaust fan. The exhaust fan should have enough exhaust capacity to completely exhaust the odor.

5. Look at the surrounding environment: scope of consideration: the decoration level of the neighbors of the proposed restaurant, and whether there are obstacles (such as trash cans, telephone poles, trees, billboards, etc.) blocking the line of sight at the door. ) and look at the store door from a distance (as far away as possible).

Decision-making basis: When passers-by choose a dining place from a distance, unclear shops will naturally be excluded from the choice.

Design confirmation: (Users make specific design schemes item by item according to the scope of consideration. )

Note: If the facade of the proposed store is not exclusively operated locally, it is best not to let passers-by look up (looking up will make them feel condescending and disrespectful to the guests) or too low (too low will make the guests feel wronged).

6. Business category: scope of consideration: vegetable samples, price list and color.

Decision-making basis: the choice of restaurant variety is a life-and-death choice. Be sure to check the local people's living habits, eating habits and special restaurants. It's best to find varieties that locals like, so the risk is minimal. The content of restaurant management is not much, but refined. Generally, there are no professional chefs in restaurants, and they are all run by themselves or hire an amateur chef. It would be nice to have a few good dishes. If we can make these dishes have repeat customers, there is hope that the restaurant will continue. Don't be hard at pricing, just make a profit. Also refer to similar local prices. Clearly marked.

Note: You should be very careful when adding new recipes. Please ask a few regular customers to taste it first, and then approve it, and then introduce it after standardization (otherwise, the guests ate well yesterday and invited several friends to taste it today, and the taste changed, which would make the guests lose face and never come again). The pursuit of characteristic innovation is the most risky, just like the pursuit of grand prize in China movies, which is not suitable for the commonness of earning hard-earned money. Pursuing characteristic innovation is a game for those who use money as toilet paper.

7. Hygiene: Scope of consideration: the sanitary habits of doorways, facades, floors in stores, tables and chairs, waiters, chefs, tableware, kitchen utensils, toilets and people in stores.

Judgment basis: By comparison, it is enough to examine the sanitary level of neighbor restaurants of the same grade, which is equal to or better than them.

Design confirmation: (Users make specific design schemes item by item according to the scope of consideration. )

Note: From the outside to the inside, everything that guests can see should be taken seriously.

I have some foreign friends. Once, we drank beer together in a bar in Lijiang. I don't know who said the toilet in China. It lasted two hours. A: "When I came, a friend told me that I couldn't find a toilet in China." B said, "I don't go to the toilet. I'd rather hold it for two hours to find the convenience in the wild." C said, "The restaurant is even worse. After going to the toilet, I don't want to eat any more. It turns my stomach. Look at the decent dishes on the table and don't look at the kitchen. "

That makes me want to dig a hole with a hoe.

Tableware: scope of consideration: the grade, style and material of tableware.

Decision basis: the level of the main service object determines the grade and material of tableware. Catering flavor determines the style and color of tableware.

Design confirmation: (Users make specific design schemes item by item according to the scope of consideration. )

Note: It is best to unify the color of tableware. Different shapes and sizes, one dish and one plate, convenient for bookkeeping. It is recommended that restaurants choose thick-walled tableware, which is not easy to lack edges.

Environmental sound survey: Scope of consideration: To understand the 24-hour change of the surrounding sound of the proposed store, it is best to visit it in person for one day.

Note: If there is an irresistible uncomfortable ambient sound, and during the main service hours, the conclusion is: you can't open a shop here!

In-store audio design: scope of consideration: incoming ambient sound, kitchen sound, in-store equipment sound and background music.

Decision-making basis: major customers like to listen. For example, when the main service target is fashionable young people, you must play the latest pop music. Other sounds are based on the premise of not making people feel uncomfortable.

Design confirmation: (Users make specific design schemes item by item according to the scope of consideration. )

Note: background music should never be based on what you like to listen to.

Kitchen: scope of consideration: number of cookers, size and material of chopping board, warehouse, preparation place, vegetable basin, red box and white box partition, cooked lettuce partition, exhaust and smoke exhaust system, drainage system and non-slip floor.

Decision basis: the number of stoves should be based on the cooking time of each dish, so as to ensure the fastest serving speed when the guests are full. The most basic number of stoves is: one stove cooks and one stove cooks. Try to choose stainless steel products in the kitchen, because stainless steel products are easy to clean, including bowls for holding vegetables. Don't use mesh utensils, because they are not easy to clean and look dirty. The kitchen of the restaurant is as transparent as possible so that guests can see the whole operation process.

Design confirmation: (Users make specific design schemes item by item according to the scope of consideration. )

Precautions: Arrange along the process, and arrange more cleaning pipes for convenience and hygiene. Kitchen hygiene should be equal to or better than local hygiene habits. Taboos for Kitchenware In daily life, all kinds of kitchenware have different functions and functions, so we should use them scientifically. Otherwise, it is not only useless, but also harmful.

1) Don't cook mung beans in an iron pan: Because mung beans contain tannins, iron tannins will be generated when exposed to iron at high temperature, which will make mung bean soup black and have a special smell, which not only affects appetite and taste, but also is harmful to human body.

2) Do not use stainless steel or iron pan to cook traditional Chinese medicine: Because traditional Chinese medicine contains a variety of alkaloids and biochemical substances, especially under heating conditions, it will have a variety of chemical reactions with stainless steel or iron, or make the medicine ineffective, or even produce certain toxicity (complex for a long time).

3) Avoid serving dishes from aluminum pot: aluminum pot is an outdated kitchenware. Because of its poor corrosion resistance, it will react with weak acid, weak alkali, salt and other substances to form special compounds, so dishes, wine, monosodium glutamate and so on should not be packed overnight in aluminum containers. And don't stir the eggs in the aluminum pot, because the egg white will turn gray when it meets aluminum and the yolk will turn green. Leftovers, soup, etc. Should not stay overnight in aluminum containers.

4) Never use ebony or wood with peculiar smell as cooking board: ebony contains peculiar smell and toxic substances, which not only pollutes dishes, but also easily causes vomiting, dizziness and abdominal pain. Therefore, the preferred wood for folk chopping boards is ginkgo, acacia, birch and willow.

5) Avoid using paint or carving carved bamboo chopsticks: The paint coated on chopsticks not only contains chemicals harmful to health such as lead and benzene, but also smells after heating, which affects appetite. Carved bamboo chopsticks look beautiful, because they hide evil and shelter evil, breed bacteria, are not easy to clean and easily cause diseases.

6) Don't use all kinds of porcelain for condiments: it's best to use glassware for condiments. Colored porcelain contains lead, benzene and other pathogenic and carcinogenic substances. With the aging and decay of colored porcelain, "radon" in pattern pigments pollutes food and is harmful to human body.

Tables and stools: Scope of consideration: size, height, color, layout, material and quantity of tables and stools.

Decision-making basis: The average height of major customers determines the height of stools. Local customs determine the layout. The grade of the restaurant determines the materials used. The taste of the main course and the preferences of the local people determine the color. Estimate the daily turnover of each seat to determine the quantity. Inexperienced people can go to a similar restaurant for a meal, which is probably there.

Determination of design: (Make specific design scheme item by item according to the scope of consideration. )

Note: Before setting tables, chairs and benches, you must know the customs of the local people.

Business people should have a normal heart, a kind heart and a childlike innocence. The purpose of doing business is to make friends. If the popularity is good, why worry about bad business! Only in this way can it last forever. You may start laying the foundation stone for a century-old shop.

So one of the preparations before opening a store is to visit the owners of the surrounding stores. Make friends first. On the one hand, we should do our own thing well, on the other hand, we should take care of each other. Let's develop together with the kind * * *. This is the upper level test. Otherwise, when you are under siege, you won't understand who put rat poison in your water tank.

Advertising: Consideration: TV, newspapers, leaflets, word of mouth, street hawking.

Decision-making basis: If there is a large flow of people in front of the store, you can use leaflets and word of mouth. If the store is remote, you can use TV and newspapers to design an advertisement to show the characteristics of the main course.

Design confirmation: (Users make specific design schemes item by item according to the scope of consideration. )

Note: when the store is remote, as a small-scale operator, don't be self-righteous, thinking that wine is not afraid of the depth of the alley and doesn't pay attention to advertising. Small businesses can't afford to wait.

Interior decoration: Scope of consideration: decoration materials, main colors, color matching, lighting, light intensity and construction quality.

Decision-making basis: the grade of the main service object determines the material, quality and lighting; The business content determines the main color, and at the same time, from a distance, the relationship between the door frame and the shop should be the relationship between the frame and the painting; You can also refer to similar restaurants to determine. The magical effect of color. Research shows that red can make people psychologically active, green can relieve tension, yellow can make people excited, purple can make people depressed, gray can make people depressed, white can make people bright, and light blue can make people cool. Diners use pink or white.

Design confirmation: (Users make specific design schemes item by item according to the scope of consideration. )

Note: the choice of main color should be based on whether the local people have taboo colors and choose their favorite colors.

Smell design of facade. Consideration: the smell of doorways, drains and neighboring shops.

Decision basis: guests don't want to smell it at the door. I just want to smell the smell related to the main course. Therefore, it is best for the operator to check the suggested store door for 24 hours and check the change of its smell within 24 hours. Analyze the influence of smell on tourists.

Note: if the smell of the neighbor's shop is more attractive to guests than that of our shop, this shop is not allowed to open here. Business hours stink, so this shop is not allowed to open.

Environmental sound survey: Scope of consideration: To understand the 24-hour change of the surrounding sound of the proposed store, it is best to visit it in person for one day.

Note: If there is an irresistible uncomfortable ambient sound, and during the main service hours, the conclusion is: you can't open a shop here!

In-store smell: consideration: waiter, dining table, floor, kitchen, dishes and bathroom.

Decision-making basis: guests are only interested in the taste of the main course.

Note: Any smell inconsistent with the main course will prevent some people from entering the restaurant. There must be no smell that locals traditionally don't like.

Attendant's smell: consideration: waiter's clothes, waiter can't wear perfume at work, bad breath.

The basis of the decision: every perfume will have some guests who don't like it.

Precautions: check at work once a day, let the waiter walk past the inspector, and the inspector will know as soon as he smells it.

The layout of the shops to be selected should make it more convenient for the clients to pass through the following paths than in the same industry:

(1) The customer's path from home to the store. For example, the service target is office workers, and your store is not the only way for them to go to work. This will trouble the guests to make a detour and disrespect them. If the same restaurant is more convenient than you, your store will not be patronized and you will go out of business. The story that the wine is not afraid of the deep alley will not appear on you. This is just a myth. Don't think your wine tastes good. Only future generations are qualified to evaluate the fragrance of wine. Never experiment on yourself.

(2) The path from the seat to the bathroom. This road should take into account the transition from drinking to stumbling guests who are prone to fall. Therefore, it is necessary to install a non-slip floor and have a special passage.

(3) The way for customers to go home. Don't be afraid of trouble, you should always think about it and let your guests go home safely after drinking the night wine.

There must be no bad smell around the shop.

There must be no smell near the store door.

There must be no peculiar smell in the store.

The smell that guests smell cannot be associated with disgusting things.

The taste is standardized, and each dish has standard ingredients and standard measuring cups.

Every dish has a saying, a story and association.

Economic analysis:

Hardware investment: omitted.

2) Input in creative sound: audio equipment.

3) Investment in odor manufacturing: omitted.

4) Investment in food design: omitted

5) Total investment: omitted

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