I have never been engaged in the catering industry before. After graduating from college, I have been working in Beijing, engaged in human resources work. The days of drifting in the north let me know that life is not easy, and I can't see the hope of living nine to five, so I came up with the idea of starting my own business.

I read many projects on the Internet, all of which are easy to invest hundreds of thousands, or require excellent technology in the industry, with unsatisfactory benefits and great risks. I was hesitant and didn't know that the water was shallow. My mother said optimistically, I don't know what to do, just spread pancakes. People always have to eat. I had an epiphany as soon as I heard it, right! Eat, wear, live and travel, and eat first. No one can go without food all the year round. Although tired, there is no need to collect debts everywhere. Small investment, low threshold, high profit and fast recovery cost. When I thought it was feasible, I decided to join the catering industry.

Choosing a chicken pot is also a very accidental thing. There is a chicken pot shop near my girlfriend's company. She likes eating and goes to pick her up from work. She invited me to dinner and went to this chicken pot. After eating, I was attracted by this dish. There is no fishy smell of chicken, rich sauce flavor, tender meat, spicy and refreshing. I went to have dinner with her again and found that their business model also attracted me. On the way, I discussed with her about opening my own chicken pot shop, and she was quite supportive. So we went to some surrounding cities to check and found that the business of each chicken pot is very good, and this thing has little investment and low operating cost. After I came back, I found many franchisees online and went to their image stores, but each one was the same, only teaching methods.

This is very difficult for me. I didn't know much about these things at that time, but I felt that the core technology must be in my own hands. This kind of joining has too many disadvantages and is controlled by the headquarters.

Later, I went door to door to taste chicken pot, and my mouth was blistered. It was a painful time. Finally, I tasted the chicken pot they made in a very big chicken pot shop in a province, so I chatted with my boss. I revealed my intention to study. The boss is still good. He discussed it with his wife, because we are far away, which will not affect his business, and I also want to learn. Give it to me on the condition that the technology transfer fee is 6,543,800 yuan+0,000 yuan.

After learning how to make sauces and store operations, I came back to buy supplies for the store, found a door and started business. After opening, many things were very anxious because I had never been a chef before. Sometimes when there is too much water in the stew, it becomes porridge, and sometimes it is washed out before it is cooked. As a result, there are raw rice grains and many jokes. We are close to a commercial street, which is very popular with them because of its cheap price and good taste. Three or five people often come over for dinner.

Business has been good until last June, when the weather gradually became hot and business gradually became cold. Because eating chicken pot is very hot and serving chicken pot is slow (it usually takes more than ten minutes to cook a pot), many guests are reluctant to come. Summer barbecue is a good season. Many shops around us have barbecues, and many guests go to the barbecue shop to drink some beer, so I think we should provide some new dishes. It happens that a friend of mine is a spicy lobster, and their business is booming.

So I contacted him and learned lobster technology and some skills of opening a shop and operating. I started eating spicy lobster when I came back. At that time, because the publicity was not in place, not many customers came to the store to eat lobster. By the time I realized this problem, lobster had passed the peak season and the business of chicken pot was getting better and better.

I have learned a lot from running chicken pot for more than a year, and I also realized the hardships when I first opened the store. When paying the rent, I calculated that the total investment was more than 65438+ 10,000 yuan, including the cost of decorating the house (65438+110,000 yuan). The rental fee of the house (40,000 yuan) is a bit expensive in downtown, and the study fee plus the material fee is (. Some franchisees said that it is obviously unrealistic to open a chicken pot shop for 20,000 yuan. I can't open it anyway. After all this, there are tens of thousands left in the passbook. Although I don't earn much, it's not bad to earn tens of thousands after the first year's cost is collected.

My shop is located at No.0/40 East Street, Zhuozhou City, Hebei Province. The sales volume of Meituan is the highest in Zhuozhou. You can learn about it online. More experiences are shared in my blog. You can pay attention to Chongqing chicken pot

The following is the experience of cooking in recent years, hoping to help the first-time entrepreneurs.

1, the ability to do great things.

This is mainly about the start-up capital of our enterprise. Many students say that entrepreneurship is full of blood and passion, and that entrepreneurship is challenging and making money. Entrepreneurial enthusiasm is important, but please calm down. Investment is risky. You must minimize the risk and keep it within your tolerance. Chicken pot restaurants are flexible and diverse, big and small, from fast food restaurants to hot pot city, the best is what suits you.

2. Franchisees blindly expand profits

Many friends who want to be a chicken pot shop usually go to Baidu to search for chicken pot to join them to study. You can find many franchisees at a glance. It says that you can earn hundreds of millions a year, how high the profit is, how good the project is, and so on.

When the students saw it, they were so excited that they dared to pick up the phone and talk about the job. They didn't care about the charging standards and equipment provided by franchisees. I just think about how much money I can make by opening my own shop in the future.

But when you open your own shop, you will understand that opening a chicken pot shop is definitely not as beautiful as they say. Just sit and wait for the money. I have been a chicken pot shop for two years, and I know how much profit I make and how much I can earn a year.

The answer is yes, but it is definitely not that kind of new store. Chicken pot shops that can earn hundreds of thousands are well run by bosses, and only after years of customer accumulation can they make money.

Therefore, advise classmates and friends to polish their eyes before cooking chicken pot, and don't be blinded by advertisements.

3. Can the cost of sauce make you profitable?

The sauces provided by many franchisees are expensive, but they may taste good. At this time, you have to calculate an account, assuming that you use the sauce of their company, whether you can make money by running a chicken pot shop and how much profit there is.

I have seen too many chicken pot restaurants. They look busy on the surface, but in fact they are maintaining. The reason is that the cost is too high and the profit rate is too low, which makes you work hard and make no money.

Don't think that you can make money by opening a shop.

Some affiliated companies may write inflammatory advertisements, thinking that as long as they open stores, they are waiting to buy cars and houses.

Friends who have seen this kind of advertisement should pay attention. There are really many people who open chicken pot shops at a loss.

5、? Small wealth is safe? behave badly

Chicken pot has little investment and little daily cost. I just need to earn some money every day. Why am I so tired? This mentality is unacceptable.

Any industry has its off-season, so does the chicken pot shop. The peak season must be open for a long time, and you can't close the door because you are tired. When you can make money, you must make it. Don't wait until the off-season, when you want to do it again, it's already too late.

Pay more in the peak season, and you can go to the same type of restaurant to study in the off-season.

I am the boss, so I don't have to work.

When you open a chicken pot shop, you must not think that you are the boss and you can wait for the money to come. In fact, the boss is the most tired and hard one. You may not believe it. When opening a chicken pot restaurant, it closes at 3 pm every day, and gets up at 7 am to buy food, mop the floor, make pots, wash pots, make tea, pour water and open sewers. Think about it. It was really hard.

Now, although we have found people in all aspects, sometimes we still have to make our own pots and wash them ourselves.

My point of view is that the boss = Labor Bureau, you have to pay, not afraid of hardship to make money. Therefore, before opening a chicken pot restaurant, you must be fully prepared for hardship.

The second experience of catering entrepreneurship

Preparation is always flawed, and we can't wait until everything is complete to develop.

1. If you don't make a budget for opening a store, you can only close it.

I used to be in the clothing business, and I want to switch to catering after making some money. In 2000, when I saw that the restaurants all over the street were doing well, I thought it must be very profitable, so I thought I was self-righteous and opened a hotpot restaurant. At that time, I felt that hot pot didn't need a chef, so it should be relatively simple to operate. Unexpectedly, however, the hot pot restaurant closed down three months after its opening. Decoration, rent, labor and other expenses add up to more than 500 thousand. Later, some experts helped me analyze it, only to know that it is impossible to get on the horse in a hurry without market research and understanding the preferences of customers. feedback

A year later, I opened another seafood shop. It looks good this time. People go in and out of the store every day. I am secretly happy and feel that it is time to make money. As a result, I guessed wrong again: because the operating cost and rent were too high, the seafood shop could not make ends meet after half a year. In the later days, I opened fast food restaurants and snack bars, all of which ended in failure.

In 2004, unwilling to fail, I wanted to open a home-cooked dish. This time, I summed up the lessons of previous failures, starting with the feasibility of the project, and after getting the feasibility conclusion, I carefully calculated the rent, labor and other miscellaneous items to determine the daily operating costs. With market research and cost budget, the popularity of home cooking exploded as soon as it opened, and the profit momentum has been maintained until now.

Generally speaking, the first experience I summed up is: we must objectively and fully demonstrate the project, don't run the market popular, let alone be self-righteous, think that what we like to eat is what customers like, and we must find out the dining needs of customers; Before opening a store, we should make a good budget, calculate the operating income and profit level, understand the basic profit model of the project to be launched, and calculate what level the average daily cost should not exceed and what level the average daily operating income should not be lower. These must be familiar with before opening, otherwise even if the business looks prosperous, it may not make money.

If you are too optimistic or too pessimistic, you may fail.

Cooking is neither optimistic nor pessimistic, which is easier said than done. When the investment in the third project failed, I felt that my life had entered? Dead end? God wants to deliberately give himself a hard time. I understand now that when a person fails, the most important and most difficult thing is to be calm. If you can calm down and think about your mistakes and failures, then the chances of turning defeat into victory are much greater.

The profit of the restaurant I run now exceeds my expectation every day, but I warn myself every day: don't be too optimistic, business is good today, and maybe it will close tomorrow. So I strive for lean management in the store every day.

Fine, not only demanding dishes, but also paying attention to customer feedback. Even a drop of oil on the ground needs cleaning.

As an operator, we should not be too optimistic or too pessimistic in the face of any performance? But not everyone can do it, and I don't have a clever way to teach you. Mainly depends on my personal experience and experience, of course, I also want to learn from old experts. Because business is in trouble? Endure? Come out, so when business is bad, don't panic, analyze the reasons. Is the project not suitable for the selected environment, or is it not well operated? If the conclusion is the latter, then we must persevere; If it is the former, it is natural to make a decisive decision and start withdrawing troops immediately. Why don't you avoid it at this time? Love war? And when withdrawing troops, don't run away in a hurry, but take your time to minimize the losses? In short, be calm.

Wandering around aimlessly will only make it worse.

My first catering project was the most popular hot pot variety on the market at that time, but I gave up after only three months of opening. Should I stick to it? Now it seems that giving up should be the right decision, right? Because the hot pot market was saturated at that time, my shop had no advantage to compete with others, and even if it persisted, there was no chance of coming back to life. What about my second project? It's a pity to give up seafood after one year of operation. From my current point of view, I should stick to it. Why is this? Because the market positioning of seafood shops is very accurate, customers like it and it is very popular. What's bad is actually their own internal management? The high labor cost and management cost lead to? Popular but not making money? If I hadn't given up at that time, but optimized internal management in time and controlled the cost within a reasonable range, then I must be a successful seafood shop owner now.

Many times, the strategies we carefully designed in advance are correct, but where are these strategies? Landing? Don't hold the ground right away, often? How many times do you bounce up and down? When it jumps, it must not be mistaken for not landing? It takes time for any strategy to produce positive results, which proves on the other hand that business is done. So, if we determine a strategy, including customer orientation, price positioning, product positioning, promotion means, customer service, employment plan, etc. Be sure to stick to it and don't always change it, the result may be worse. Sooner or later, you will find that the original strategy is right, but often we have missed the opportunity

If you don't pay attention to short-term interests, there will be no long-term interests.

When I first set foot in catering, I heard some friends say that cooking is basically? Pay first and earn later? 、? Prosperous shop first, then prosperous wealth? . I think these statements are very reasonable, so I hold them every time I open a shop? Pay three months' salary first. Is that the first time mentality? Pay? You can make a lot of money in the future. But that's not the case: you? Pay? The money going out does not necessarily benefit customers. It is very likely that you lost money because you didn't know how to operate it. The money flowed out in vain

When choosing between short-term interests and long-term interests, the result will be different because everyone's starting point is different. My point is that when the catering project just started, the enterprise was still hovering between life and death, so it is best to put the immediate three-month interests first.

A little. I always believe that if there is no today, what's the point of talking about tomorrow and the day after tomorrow? My home cooking proves this truth. We made money on the first day of opening without customer rebate, and we still maintain a high popularity until now.

5. No plan? Small profits? , can't have? Italy?

? Profit? It is the goal pursued by every businessman, but in the process of chasing, everyone's methods and viewpoints are different. What I want to say is that we should do one in any aspect of our business? Micro? A mercenary. I used to pursue it? Huge profits? This is related to my understanding of catering at the beginning. When I first set foot in catering, I thought that this industry could make a lot of money, and it was a double benefit, so I tried my best to price it? Tall? Settings. For example, if I open a fast food restaurant, I want to do it? White collar fast food? Positioning per capita consumption around 25 yuan, but the decoration and dishes of our store are not much different from other fast food restaurants with per capita consumption 10 yuan. This kind? Eat a fat man in one bite? My heart didn't make me rich, but it made customers afraid to come in again.

There was an article that said: A man who hired jiaozi, from? Small? Lee, have you seen the big shot? Profitability, starting from small things, has become the first in the same industry in the country. Our catering industry, the era of profiteering has ended and the era of meager profit has begun, so what should we do with catering? Small profits? Be prepared, remember not to arrest customers? Murder? Be sure to leave room for yourself, customers and the market.

If you make a hasty decision, you will lose the initiative.

To do catering, you have to negotiate with people in all aspects, such as renting a house and talking to the landlord; Recruitment, talk to chefs and waiters; Purchase and communicate with suppliers. You must stick to your own cost principle when negotiating, shouldn't you? Make a decision when your brain is hot? . I remember once talking to the landlord about renting a house, and he said at the beginning? How to make money from catering? You will be a big boss in the future. At that time, I was elated, and the rent was 60 thousand yuan more than I expected.

In business negotiations, we must strive for favorable conditions. The lower the cost, the better, the less cash investment, the greater the autonomy and the greater the flexibility (such as whether the rent is paid annually or quarterly). You should be tough in any business negotiation, because at this moment, you take the money to invest, and the initiative is in your hands. Don't rashly decide certain conditions just because you are eager to open it at a certain time.

7. Waiting will miss the opportunity

Nowadays, many restaurant owners who are chain stores pay attention to early investment, build large factories and bases, and build a grand chain system. I think all this is understandable. Modern market operation really needs scale, but what I want to say is, what should a small boss like us do if he wants to develop into a national chain?

Because my restaurant has a good business and a good reputation, many people who want to invest in catering come to me for cooperation. Some of them want to join and some want to cooperate. In the face of such an opportunity, I didn't refuse because of my weakness, but

I chose some of them to cooperate. Some colleagues said, if there is no chain system and no raw material base, how can we do chain? In fact, we opened a new store in a nearby city. He invests, I manage. Branches and the head office use a supply channel to reduce procurement costs, and the head office provides technical support. As a result, the operation of the new store was very successful.

Preparation is always flawed, and we can't develop after everything is completed, because we have missed the opportunity by then. Let's go and see Little Sheep. Is it one? Development and improvement? Successful cases, when not very mature, first expand and occupy the market, then gradually standardize, and finally become a powerful catering aircraft carrier. If everything is ready, there may not be today's little sheep.

8. Misuse of marketing can be counterproductive.

Although my business is not bad now, I also face many problems: an old shop that has been open for five years has gradually got customers? Bored? How can I adjust my innovation? There are many restaurants around me with the same positioning, all trying to grab my market share. How can we win? My friend gave me advice and said that your decoration is not as good as that of your competitors, and your customers are familiar with it. You have to keep playing new tricks to have a bright future. ?

I take his words with a grain of salt: mode? Used well, can play a leading role; If you can't do it well, I'm afraid it will be counterproductive. I've been thinking, good model? How to use it: competitors around you often launch it on New Year's Day? Free food? 、? Coupon refund? Activities, but for five years, my store has never done any promotional activities, but what do customers think? This store is the most credible? ; Competitors often send chefs to learn from me, and they sell whatever we have. The food they cooked tastes basically the same, but the customer said? The food here is the best? .

So I came to the conclusion that sticking to the rules or mechanically imitating others can only follow others after all, and the market reaction is definitely slower than others. Any restaurant should show its management? Inner kung fu? This is one of the key points to win customers. In the era of increasingly fierce competition, any kind of business may encounter setbacks and challenges, but we should find ways to break through the predicament instead of arbitrarily reducing prices. Price reduction is the lowest level of competition. As a boss, you must have the courage and determination to innovate and break through in order to win the market.

The third experience of catering entrepreneurship

The increasing demand of consumers for healthy food and drinks has enabled many entrepreneurs to find business opportunities to make money. How do they manage successfully in the current competitive environment? If entrepreneurs want to get on the right track quickly, they must master the management skills of opening healthy catering franchisees. The following is your summary:

It is very important to locate the store address of health catering. You should position yourself according to the brand's management style, choose the most suitable address according to the people you are targeting, and occupy a larger market as much as possible. For example, if you plan to open a small-scale, simple-management health food and beverage store, you can choose it in communities, commercial streets, universities and places where women spend the most. The franchise stores of health food should have distinctive features, highlight the characteristics of health food, and cater to the pursuit of health care by modern people, which is worth learning. In addition, investors' service quality and consumption environment also have an important influence on the characteristics of brand formation.

The operation details of healthy catering franchisees need reasonable planning, adequate preparation and careful management. How to make franchisees stay forever in the process of starting a business? New face, new? Where is it mainly reflected? It can be store decoration, how to decorate and design healthy catering institutions? You need to inspect the store itself and its surroundings on the spot, see the direction of people flow, sunshine, obstacles, colors, styles and so on in the health food agency, and then design according to these specific elements and standards.

Now it is necessary to strengthen the training of employees, not only to spell delicious food, but also to spell characteristics. As managers, we can suggest a study group in the healthy catering franchise stores, so that every employee in the organization can keep learning, give full play to the creativity of employees, and constantly improve management, technology and service, so that the organization can gain a sustainable competitive advantage. Operators should not only listen more, but also listen more

After reading the explanation of the successful operation skills of health catering franchise stores, have you started to choose the skills that suit you? Choosing a good address and mastering a series of details of daily operations can naturally make a quick profit. Speaking of this, we have always believed that investors can succeed in the healthy catering market if they master the entrepreneurial methods well. More skills actually need to be summarized by the operator himself, so we should learn good methods in actual operation!