1, self-assessment

2, restaurant positioning

2. Profit analysis

4, investment budget and cost details

Part II: Project Establishment

1, determination of core team and formulation of game rules

2. Establish a restaurant management analysis system.

Part III: Project Start-up

1, team planning

2. Decoration and hardware configuration

3. Production

4. Creation/Creation/Dissemination of Brand and Culture

Part one: Feasibility analysis.

1 Self-evaluation friends who don't believe in numerology can skip this section!

0 1 If it is solely engaged in the catering industry,

If a person invests in the catering industry, please ask a professional friend who is proficient in the "numerology eight characters" to say a few words for himself to determine whether he is suitable for the catering industry and whether his fortune is on the rise. At the same time, when choosing the pavement, seek the opinions of Feng Shui masters. This is definitely conducive to increasing the chances of success.

If it is a multi-person partnership engaged in the catering industry.

If many people are engaged in the catering industry, it is even more necessary to invite professional friends who are proficient in the "numerology eight characters" to combine the "eight characters" among shareholders. The so-called five elements are often reflected between partners. Especially important. Similarly, when choosing a pavement, try to seek the advice of Feng Shui masters. This is one of the basic conditions to decide whether 1+ 1 > 2 or 1+ 1 < 2.

2 restaurant positioning The positioning of the restaurant is not imagined out of thin air, nor is it determined according to the boss's personal preferences, let alone follow the trend. The location of the restaurant is determined according to its own resources, combined with local customs, food culture, consumption habits, main consumers and other comprehensive factors, and then refined by the planner.

The positioning of the restaurant is very important and accurate. All the work behind it revolves around the "positioning" of creation and popularization. The positioning of the restaurant determines the important factors to become a characteristic restaurant and a brand restaurant. Even in the process of operation, due to the actual situation and make appropriate adjustments, but the positioning is not suitable for change. Otherwise, it will waste financial resources, material resources and human energy, and after several tossing, the ending is bleak.

In the restaurant investment budget and cost decomposition, we should combine the following aspects to budget:

First, decoration, hardware, software, personnel salary, etc. These are very intuitive costs;

Second, the depreciation of decoration, hardware and software is an invisible cost that cannot be underestimated;

3. Reserve the proportion reserved in cash turnover and profitable operation (also called development fund) to meet the long-term development of restaurants and the emergency needs of emergencies;

Fourth, the interest on investment funds is also an invisible cost;

Five, activities, marketing, brand promotion and other expenses, must be listed separately, or according to the percentage of turnover, or set the annual cost standard, included in the annual cost plan.