How to write an outline for a hot pot restaurant? Anyone who has done it can tell me! Thanks
How to write an outline for a hot pot restaurant?
You can still answer if you provide more information
Now we can only make a preliminary guess about the hot pot restaurant planning outline:
The process of opening a hot pot restaurant can be divided into two major parts. :
The first major part is also the cornerstone of the process of opening a hotpot restaurant: preparation
The preparation phase includes two important contents: project selection and investment budget
Second The big part is to implement the measures formulated in the preparatory stage: execution
and make continuous adjustments during the actual operation process. This section includes brand planning, business district evaluation, shop leasing and decoration, license processing, personnel recruitment, equipment procurement, etc.
Let’s analyze the contents of the two major sections in detail.
Process of opening a hot pot restaurant - work flow chart of the preparatory team
1. Preparatory stage of the process of opening a hot pot restaurant
a. Project selection
Choose suitable business models and projects based on your own strength. Generally speaking, there are two models:
The first type involves large investment, high costs, long payback period, huge profits in peak seasons, and high fixed costs in off-seasons. In short, this model relies on scale to make profits. This type of store generally has a larger area, so the rent per unit area is relatively low. Regular large-scale purchases also have certain raw material cost advantages. However, the first decoration cost of a large-area store cannot be ignored. The larger the area, the better the service. If the distance between the back kitchen and the front hall is longer, a certain number of service personnel will also need to be added. Generally speaking, the rent saved by large-scale leasing is an important part of the profits of such stores. The risk is that hot pot is an industry with distinct off-peak and peak seasons, and a diet suitable for summer needs to be developed.
The second category has small investment, small store area, simple business model, and is in a semi-retail industry. Hot pot originally had a simple business model, with a small kitchen and customers doing their own work to maximize the business area. On this basis, the next optimization is similar to street rice noodle shops, which are small in area. If the area is less than 100 square meters, there is no need to apply for an environmental protection license, which can save a lot of costs. The reasonable area of a small hotpot restaurant is about 200 square meters. The payback period of this type of store is very fast, the fixed personnel cost is very small, and the same store can be copied to many branches to avoid the trouble of opening a large store, and the profit is also considerable.
To sum up, when choosing a project, you must understand that if you want to reduce management costs, you must make management simple. Simple management requires simple operation, and simple operation is based on a simple model. on a basic basis. Once you understand this, you will simplify things and simplify them when choosing a project. This is the basic prototype of a good project.
b. Investment budget
The investment budget contains many contents, including:
Rent, rent increase;
Decoration, decoration wear and tear ;
License processing, public relations expenses;
Purchase of dining chairs and tableware;
Other expenses and other details
2. Open the pot Store process execution stage
a. Brand planning - naming
The competition in modern catering is no longer limited to the taste stage, but has entered the era of brand competition. Brand competition unfolds from many aspects. From a planning perspective, it can be said to be CI planning, including MI (enterprise concept identification), which is the design of corporate culture, VI (visual identity), which is the company's logo, business card style, and space design based on corporate culture. Corresponding design, and finally BI (behavior identification system), that is, we have a corporate culture and recognizable symbols. How do we show that such a culture has been integrated into the enterprise? This series of questions will be concentrated in the enterprise. Name wise, so naming is a big deal.
b. Select the business district
With brand planning, the positioning of the company is basically very clear. Choose the business district according to the main target group selected by the company, and position it in the middle High-end people can choose high-end office building gathering areas.
At the same time, it should be noted that after a brand is established, the brand must appropriately adapt to the needs of the business district. On the one hand, catering companies are developing towards branding and networking trends, and on the other hand, they are traditionally inseparable from the business district. A store with a brand and main products must understand the living habits of the people around the business district when entering a new business district. For example, the office area must have breakfast, and lunch is a good market. Is it possible for us to launch suitable products and pricing at the right time? Woolen cloth? Are the needs of prosperous business districts from Monday to Friday the same as those on weekends?
Analysis of the business district where the project is located in the process of opening a hotpot restaurant
c. Shop leasing
We have selected the business district before, and we still need to Carefully search for a store that suits you. Why?
Have we ever thought about a rent-free period? Have you ever wondered what kind of trouble you would get into if there was a home upstairs? If the rent of this building is particularly suitable, but it is an old building, you still need to find out whether there is a possibility of demolition...
d. License application
The industrial and commercial license application procedures for the catering industry can be Condensed into one sentence "three certificates for one certificate"
The three certificates include: fire protection license, health license, and environmental protection license (sometimes called a pollutant discharge license)
About environmental protection Permit, remember that we mentioned earlier that stores under 100 square meters are exempt from the need for environmental protection permits.
e. Personnel recruitment
The personnel that hot pot restaurants need to recruit are divided into three categories: the first category is management personnel, headed by the store manager; the second category is kitchen staff, headed by Mainly chefs. The third category is the front office service staff, including service staff, cleaning staff, greeters, etc. The catering industry is a labor-intensive industry. In an era of serious homogeneity of taste and dishes, differences in services and brands have become core competitiveness. Therefore, it is also crucial for enterprises to manage service personnel. On the one hand, they must control costs, and on the other hand, they must try their best to reduce the turnover ratio of employees.
f. Equipment procurement
Equipment procurement can be divided into two sections, one is infield equipment and the other is outfield equipment.
The main purpose of the infield equipment is to produce products, and the main purpose of the outfield equipment is to provide environmental services.
g. Base material guarantee
Good taste is the foundation of everything. Only good taste can talk about style, which is the basis of all planning. People will choose different base materials according to the grade of the store. There are several sources of base materials. The first one is to cook it yourself, which is time-consuming and labor-intensive. In addition, special attention must be paid to the hygienic environment to meet national requirements. The second is to join a large hot pot restaurant and use their hot pot base. The franchise fee is expensive, it is not associated with the brand, and it has little autonomy. The third option is to purchase hot pot base ingredients on the platform Soyou.com. Currently, Soyou.com exclusively cooperates with Shujiuxiang Hotpot, one of Sichuan’s top ten hot pot brands, to supply large quantities of hot pot base ingredients to various hot pot restaurants and restaurants at affordable prices. , the taste recognized by the market, advanced cooking methods, strict hygiene supervision, reasonable distribution system, and considerate purchasing consultants will give your restaurant an authentic Sichuan flavor and make the hot pot restaurant more authentic and delicious.