Seven. Analysis of financial situation 1. According to the calculation, it can be preliminarily concluded that the starting capital of the restaurant is about 10600 yuan (2,000 yuan for venue rental, 3,000 yuan for venue decoration, 0,000 yuan for kitchen utensils purchase, and 4,000 yuan for infrastructure and other expenses). 2. The costs in the operation stage mainly include: personnel salaries, materials procurement expenses, venue rental expenses, taxes and fees, water, electricity and fuel expenses, miscellaneous expenses, etc. 3. Daily financial budget and analysis According to the budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover is roughly estimated to be about 800 yuan, with a yield of 30%, from which the payback period can be calculated to be about three months.

Eight. Marketing combination strategy tangible marketing strategy: As our economic strength is still weak, we will adopt the marketing strategy of avoiding reality and avoiding a lot of hard advertising marketing in the early stage, and adopt a set of effective "commitment marketing" to promote products. Through menus, posters, cultural brochures, advertisements, promotional activities, etc. We will publicize and advocate the business purpose and concept of "harmony between man and nature".

Skilled marketing strategy: sustainability and planning will determine that this restaurant has inherent advantages in avoiding the defect of low customer loyalty in ordinary restaurants. In order to establish a sense of authority and trust in customers' minds, the restaurant will establish a complete feedback system for members' information to realize its marketing promise:

L, customer feedback form. In the service, employees are strictly required to establish the concept of customer first and listen to customers' opinions carefully. 2. Carry out customer satisfaction to the end. Establish the concept of "customers are satisfied with themselves before they are satisfied" and always think of customers. 3, the establishment of restaurant customer service questionnaire, the marketing department is responsible for tracking customers regularly. Nine, according to the characteristics of fierce competition, strong imitation and strong seasonality of dietotherapy products in catering enterprises, vigorously create the brand image of "green food", realize the organic integration of explicit culture and implicit culture of enterprises, and strengthen the awareness and ability of brand protection of enterprises. Focusing on the brand characteristics of "health and green", the hotel achieves its marketing objectives by establishing a green image, developing green products, implementing green packaging, adopting green signs, strengthening green communication and promoting healthy consumption. As a restaurant with green marketing, we have natural advantages. This restaurant will strictly implement the standards of green restaurants and strictly control the procurement of raw materials, food processing and sanitary environment. Strive to create a simple, elegant and fashionable dining environment, and embody the healthy and green concept through the layout, decoration style and temperature of the restaurant design. Publicity of health care knowledge and green culture: In the marketing process, this restaurant will carry out planned and targeted publicity for consumers around the catering theme of 2 1 century-health, bodybuilding and green, so as to guide customers' consumption orientation. Through special lectures, brochures, public welfare activities, etc. The above catering knowledge will be publicized, and attention will be paid to taking this opportunity to increase the publicity and introduction of green products. Advocate and advocate a healthy and scientific diet culture, and carry forward the health preservation culture in traditional culture. Cultural packaging of products, restaurants and services, spreading food culture. So as to obtain further development opportunities and conditions. Ten, pay attention to a series of corporate public relations activities. This restaurant will handle all aspects of relations through a series of public relations activities, and provide a relaxed and favorable business environment for the development of the restaurant. 1. Establish a cooperative relationship of unity and trust with employees. Establish equal and convenient communication methods among employees, and increase employees' cohesion and work enthusiasm by distributing internal publications, providing rewards for free members, group entertainment and other activities. 2. Community mass relations. In order to ensure sufficient human resources, obtain a stable customer base and reliable logistics support, actively participate in maintaining the community environment and actively support community public welfare undertakings. Respect the legitimate rights of customers, provide high-quality meals and services, and correctly handle customers' requirements and suggestions. 3. Government relations. Understand and abide by relevant government laws and regulations in time, strengthen contact with government departments, and actively help solve some social problems. Establish and maintain extensive relations with the media; Provide them with real industry information. Give full play to the price advantage of green restaurants. The target group of this restaurant is students and city residents. Considering the price factors of catering products and health care products in the market, the product pricing of this restaurant will be in the middle and low price of similar products. Occupy a certain market share, form economies of scale, and obtain high profits at low cost. In terms of product price and its combination, we process and provide various nutritious meals with dietotherapy and health care value according to different consumption levels and needs of consumers. Among them, we calculate the price strictly according to the utilization rate of raw materials, such as how much fruits and vegetables have been removed, whether they are peeled or defoliated, and finally the processing degree of the kitchen. We provide consumers with different package combination standards of 6- 100 yuan each, and customers can choose different vegetarian dishes according to their actual situation. 12. Market risk The market is constantly changing, so we must consider market risk. Specifically, there are the following risks: (1) In the development stage of this project, similar restaurants may open in the market at the same time. (2) The risks in the production and operation stage of the project, and the benefits after the project is put into production depend on the sales volume and other performances of its products in the market. For this stage of the project, the biggest source of market risk and the competitive risk of catering industry in the market, if the project is put into production with good benefits, it is likely to bring about the birth of a series of similar commercial projects, thus intensifying the competitive pressure of this project. Internal management risk: the catering industry is a relatively low-tech industry, but it needs strict management to win the trust of consumers. For most self-operated restaurants in China, the internal management is loose and the quality of service personnel is low. How to establish modern enterprise system, improve enterprise management mechanism and strengthen internal management of enterprises is related to the survival and success of enterprises.

Risk of raw material resources: The raw materials of this restaurant are mainly fruits and vegetables, beans and fungi, and it is the most popular green natural pollution-free food at present. In particular, this restaurant is a health-care restaurant, which needs professional knowledge and technical input in the selection of raw materials, which is conducive to purchasing fresh, natural and pollution-free green food. XIII. Countermeasures L. Learn from advanced production technology and experience to develop their own special foods. 2, strict management, regular training of personnel, the establishment of customer service report. 3, after entering the market, understand the food market cycle, not complacent, and actively develop and update food. 4. Establish and maintain long-term cooperative relations with raw material suppliers to ensure the supply of raw material resources. In the early stage (1-March), the main products are meals with different health conditions for three groups in the city, and the marketing strategy is to occupy the market share of catering health care drugs in China through active and effective marketing strategies; Establish a good brand image of "green food" and enhance its popularity and reputation; Recover the initial investment and actively promote the market. In the medium term (1 year), consolidate and expand the existing market share, further improve the restaurant management system and improve the scientific management level of enterprises; Set out to prepare for the construction of enterprise identification system, unified characteristic and superior food and unified management mode necessary for brand expansion. Long-term (2 years) until then, the operation of the restaurant has entered a stable and good state. With the strength and influence of the enterprise, when the service scope can no longer meet the needs of potential customers, we will open up new market space and expand the radiation scope and influence of restaurants through franchising.