In today's social life, more and more places are exposed to business plans. A perfect business plan can enhance entrepreneurs' self-confidence, make it easier for entrepreneurs to control their own businesses and determine their own operations. I believe many friends are very upset about making business plans. The following is the innovation and business plan of the cafeteria that I helped you organize. Welcome to reading. I hope you will like it.

Innovation and Entrepreneurship Project Plan of Cafeteria 1 I. Development Prospect

What has been criticized in universities is the food problem in university canteens. The quality of college meals is not high, which only meets the problem of food and clothing for students, but the quality is far from the requirements of students, which has become a recognized problem. The diet situation in some universities is worrying, and even some university canteens have been poisoned collectively. Food is the most important thing for the people, and many students complain about the school canteen. Because the school canteen is generally made in the form of cauldron dishes, although the price is low, it is rarely really welcomed by students. Although college students can eat outside the school, most students are still willing to eat in the school cafeteria because of economic factors. Food quality can not be guaranteed, which will lead to many problems, students' nutrition can not keep up, and even some students often skip meals. As a result, malnutrition, stomach diseases and other diseases that should not appear in college students are also common, which has laid a hidden danger for students' physical and mental health. Therefore, in order to ensure the food safety and improve the food quality of college students, we set up the College Students' Food Alliance to provide low-cost, safe, high-quality and distinctive food for college students, and at the same time provide some work-study jobs for colleges and universities to help poor students complete their studies better. We decided to integrate the advantages and disadvantages of canteens and restaurants and open a student self-help nutrition fast food restaurant.

Second, the store layout

Our store is located in the center of university gathering, and its main customers are college students, teachers and migrant workers. The business area is about 80 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast is dominated by southern snacks such as Zhejiang, and of course local snacks are also indispensable. Variety, full taste and rich nutrition give diners more choices. For lunch and dinner, there are dishes with different flavors from North and South. Instead of dinner, provide various cold drinks or desserts according to the season, such as juice, thin ice, ice porridge, shaved ice, ice bean sweet soup, frozen coffee, fruit platter and so on. This restaurant adopts the way of buffet fast food, which gives customers a more relaxed dining environment and more choices.

Appropriate use of lighting, carpets, partitions and other elements, as far as possible, on the one hand, effective use of space, on the other hand, it seems patchy, not open and plain. Some private dining tables can be properly designed, but long-term customers can fully enjoy their self-satisfaction. Partition layout, so that each sub-group of consumers have their own favorite corners and tables.

Lighting and lighting: Lighting is an important element in restaurant decoration. Choosing different styles of lighting can effectively increase the beauty of the restaurant. Lighting is an important part of setting off the atmosphere of the restaurant. You can choose different colors of lights to set off the pleasant atmosphere in the restaurant. At the same time, customers should keep the convenience of adjusting the lighting in their own space according to their own requirements.

Wall decoration and curtains: adjust in time according to the season, and the materials, patterns and colors of various fabrics are as harmonious as possible, showing the style of the restaurant and being close to the sensory enjoyment of consumers.

Dining table: The design and placement of the dining table should be harmonious in general, with individual differences to avoid giving consumers the feeling of food stalls.

Tableware: clean and tidy.

Background music: mainly romantic and soft light music, with moderate loudness, in line with seasonal changes and restaurant style.

Third, development strategy.

1, this restaurant should advertise before opening, because the main customer base is aimed at students, and the speed and breadth of information transmission between students are very large, so it is not necessary to spend too much effort on publicity, and simple advertising can be done in the form of leaflets or multimedia.

This restaurant adopts buffet style, with free tea and fresh soup. Moreover, the quality of rice is better than that of competitors, so we can adopt different methods (such as steaming, which is a common rice practice in southern restaurants) to make the taste different from that of competitors, give customers more discounts and attract more customers. In addition, our restaurant also provides couples' packages such as cold drinks, barbecues and eight-treasure rice, which will become a major feature of our restaurant due to the lack of leisure food.

Many students are used to the 3.1 lifestyle. Many times, in order to save time, they will choose the nearest dining place instead of going to a restaurant far away, so geographically, they will not be too far away from the school gate. When appropriate, the restaurant will also provide take-away service and take corresponding measures according to different situations. For example, more than three orders (including three orders) can be delivered to your door free of charge, and those who order takeout separately have to pay a certain delivery fee, which has another advantage. If someone wants takeout, they will pull two other takeout orders in order not to pay the delivery fee, which will also increase sales.

4. The restaurant uses stainless steel buffet plate, which is economical and environmentally friendly, and the waste cannot be dumped casually. You can contact farmers and let them collect it for free on a regular basis, which can be mutually beneficial. It is reported that competitors are not doing well in this respect, so a good dining environment can attract more customers.

Although the number of tourists will drop sharply during the summer vacation, there are still some students staying in school, nearby residents and migrant workers. At that time, measures such as reducing production and shifting service focus can be taken to improve the business situation during the summer vacation. Consider studying for a month in winter vacation, which reduces unnecessary costs.

6. The market economy is developing rapidly, constantly changing and full of vitality. Therefore, we should look at the development of an enterprise from a long-term perspective, so that we can analyze it according to PDCA cycle (that is, pdsa) and make a long-term plan. We should summarize the overall situation of each stage of operation and make the next plan, which is a step-by-step development model. After the operation is stable, we can consider expanding our business and adding other services. We can find new markets, do chain operations and gradually build our own brands, so that we can develop into a catering industry that provides food for students. In short, we should look at the problem from a long-term perspective, so as to have the future of the enterprise.

Fourth, the restaurant management structure.

Store manager, cashier 1 person, chef 5, waiter 15, students can be recruited as volunteers.

Advantages and disadvantages of verb (abbreviation of verb):

The operation of this restaurant has solved the problem of single taste of meals in the school canteen, and there is no need to worry that the hygiene of mobile stalls will not be guaranteed. It is as convenient and fast as the canteen, saving time. In addition, this restaurant adopts the way of self-service meal selection, which should be easily welcomed by customers and save some human resources. At the same time, cold drinks, ice porridge and so on. Non-dinner is also provided, and free tea is provided. Simple and comfortable decoration will be a major feature of the restaurant. Students generally like to eat in clean restaurants with good service attitude, so satisfactory service will also be a major feature of our store. In addition, the school canteen has a clear meal time limit, and restaurants outside the school rarely sell breakfast, so our off-campus stores can easily seize this part of the market share lost because of the time difference, in other words, the market share generated by potential customers who want to eat some time before and after the meal.

As it has just started, fast food restaurants are small in scale, such as limited human resources and services. There is fierce competition inside and outside the campus, so there is still a big disadvantage. On the other hand, because the school holidays are fixed, the number of tourists in winter and summer vacations will drop sharply, and the winter vacation will be less than the summer vacation, which will be a more difficult problem to solve. According to our market research and analysis, the market demand of our products exists and has certain competitiveness. As a student, I can better understand what products and services customers need. From these aspects, I should have a good chance to squeeze into the catering market.

An analysis of the financial situation of intransitive verbs

1. The initial expenses mainly include: venue rental fee (30,000), application fee for catering hygiene license and other documents, venue decoration fee (5,000), kitchen utensils purchase fee and infrastructure fee (5,000).

2. The costs in the operation stage mainly include: personnel salaries, materials procurement expenses, venue rental expenses, taxes, water and electricity fuel expenses, fixed capital, depreciation expenses, miscellaneous expenses, etc.

3. According to the calculation, it can be preliminarily concluded that the starting capital of the restaurant is about12,600 yuan (5,000 yuan for venue rental, 2,400 yuan for venue decoration, 0,000 yuan for kitchen utensils, 2,600 yuan for infrastructure, etc.). ). Parents can provide 80% of the funds and save 20% by themselves.

4. 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 1.500 yuan, with a yield of 30% and a gross profit of 500 yuan. It can be calculated that the payback period of investment is about one month.

Seven. Risk and avoidance

1, external risk

With China's entry into WTO, large foreign catering companies have entered China in succession, and the speed and frequency of international brands entering the China market will surely bring great impact to the catering industry in China. The competition in the catering industry is fierce, especially the fast food chain stores from abroad, such as KFC and McDonald's, occupy a large market share in the fast food industry in China.

2. 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 a modern enterprise system, improve the operating mechanism and strengthen the internal management of enterprises is related to the survival and success of enterprises.

3. Market risk

The market is constantly changing, so we must consider the risks of the market. 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) Risks in the production stage of the project. If the project has been put into production, but no marketable products have been produced, the project may not have enough capacity to pay production expenses and repay debts.

(3) 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.

4. Risks 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.

Step 5: Countermeasures

(1) absorbed advanced production technology and experience and developed its own special food.

(2) Strict management, regular training of personnel and establishment of customer service reports.

(3) Strict project planning is carried out in the project development stage to reduce project risks.

(4) after entering the market, understand the food market cycle, don't rest on its laurels, and actively develop and update food.

(5) Establish and maintain long-term cooperative relations with raw material suppliers to ensure the supply of raw material resources.

6. Insurance and Legal Affairs The insurance for the Fitness Center will be purchased through China Ping An Insurance Company.

Asset insurance will cover the actual market value of fixed assets and private assets, and commercial accident insurance will guarantee to compensate for the loss of fixed cash inflow caused by the closure of doors due to accidents. In order to prevent legal proceedings caused by accidents that damage the interests of members and customers, we will also buy general liability insurance. Of course, the center manager will take relevant preventive measures, such as providing appropriate guidance, giving necessary warnings, and signing contracts with members without liability clauses. The legal affairs of the center are entrusted to an experienced law firm.

Innovative and entrepreneurial project scheme of cafeteria 21. On-site management of hall surface.

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2, insist on checking gfd before class, gfd is unqualified. You can't go to work until you are qualified. If they find any appearance problems in their posts, they should immediately correct them, supervise the use of guest etiquette and manners, and employees should develop a good attitude.

3. Strictly grasp the positioning and service awareness, improve service efficiency, and combine the service personnel during the peak meal period. Deployment, with foreman or encouragement as the center to support busy areas at any time, other personnel are responsible, clear their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Commodity management. From big pieces to small pieces, whether it is customer damage or natural damage, everything needs to be followed, documented, implemented, supervised, followed up and summarized.

6. Sanitary tube. In public areas, cleaning personnel are required to clean up foreign objects or dirt immediately when they see them. The sanitary requirement of each area is that the sofa surface, surroundings, dining table and floor should be clean and free from water stains. Straight, without inclination.

7. During meal time, because it is reasonable for guests to arrive at the store, there is often a phenomenon that guests queue up, and guests will show impatience. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the "Buffet Service, Practical Operation Scheme" was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case base. System, reduce the probability of customer complaints, closed. Complaints from restaurant customers about service quality, quality, etc. As a way to improve daily management. And provide an important basis for service, all employees of the restaurant collect. Analyze and summarize cases, and propose solutions to problems, so as to make daily services more targeted and reduce the probability of customer complaints.

Second, the daily management of employees.

1. As an important part of restaurant staff, new employees can quickly integrate into the team and adapt. A good transition mentality will directly affect service quality and team building. According to the characteristics and entry situation of new employees, special training is conducted for the purpose of job transfer. The mentality of new employees, face up to the role change, and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding of daily service. Solutions, formed a consensus in the daily service consciousness.

Third, there are shortcomings in the work.

1, not careful enough in the work process, unreasonable work arrangement and more work, and unclear priorities.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

Four. 20xx work plan

1, do a good job in internal personnel management. , responsible for. The system is strict and the division of labor is clear.

2. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.

3. In commodity management. The responsibility lies with people, with rules to follow, evidence to check, implementation and supervision.

4. Strengthen the maintenance of member customers.

Fifth, the restaurant. Body tube. Business planning

1, strictly managed. System, employment training system, a clear division of post assessment levels, enhance the competitiveness of employees, improve personal quality and work efficiency.

2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.

3. Strengthen inter-departmental coordination.

4. Pay attention to food safety and hygiene, and pay special attention to various safety controls.

5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.

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