How to open a successful hotel?

Many people have this desire to open a small restaurant and deal with food every day. On the surface, opening a restaurant is to find a storefront to build a stove and stir-fry dishes for guests. In fact, even if you open a small restaurant, there are many links and many trivial things. How to purchase raw materials is the most economical and worry-free? How to configure the equipment is the most reasonable ... Sometimes, whether some links are in place directly affects the success or failure of this restaurant.

Step 1: Choose a store.

Two places are the best choice.

First, there are many office buildings in the company, and second, there are crowded places. Choosing a place with more office buildings can ensure the business at noon. Some restaurants often have too many empty seats at noon, but not enough seats at night. Old catering is very concerned about whether the business at noon can be done well. This can ensure the benign operation of the day. In commercial and residential areas, big hotels are often not well opened, but some small restaurants with characteristics are doing well.

There are many channels for choosing a store. You can talk to the landlord through media advertisements, pre-store resale advertisements, or directly find a newly developed house. Another way is to contact the store directly after choosing the general location, no matter what the other party is doing now. Although this method is tired, it works well.

You can take advantage of the Duo Long effect.

Don't think that places with many shops are not suitable for entry. If there are many small restaurants with characteristics in a street, it will cause the Duo Long effect, and it is easier to do business than to go it alone. The key is to distinguish so many stores from other stores.

It is almost an open secret in the catering industry to earn part of the subletting fee by subletting. Therefore, newcomers must be cautious when subletting other people's stores.

We should pay attention to some traps in subletting storefronts: First, because the sublessor has encountered the road demolition project, it has been unable to open its own business, and only wants to recover some upfront investment through subletting. Therefore, when looking for a store, you must first carefully ask the nearby stores, preferably to the planning, housing management or industrial and commercial departments. If a place is to be demolished, it will generally notify the local industrial and commercial office. Second, the original restaurant was limited in sewage discharge and fire fighting, and was required by the relevant departments to stop operating, but the lessee did not know the inside story. After paying all the subletting fees, I found it impossible to open a shop here. This situation is most common in the downstairs of residential buildings. Third, if the other party cannot provide the real estate license after renting, the industrial and commercial office will not give the business license in this case. The fourth situation is that the other party sublets the store after the business is booming, just to earn the cost of subletting. Some catering bosses like this operation. After taking over, I found that this store has been in recession, and it is difficult to make it prosperous again.

If a storefront sublets one after another in a short time, it must also be very careful. There is a saying in the catering industry: "The feng shui of a paralyzed restaurant is not good", which mainly refers to the kind of storefront that has changed hands many times, and it is difficult to do it well. Sometimes, this storefront seems to have many good functions, but some hidden weaknesses are hard to find. For example, although it is located in the city center with a large flow of people, there are also many business buildings on the side. However, there may be problems such as inconvenient parking and inconvenient access. And the result may be that business is not doing well.

Step 2: product positioning

After selecting the facade, we will start the product positioning. Take opening a 300-square-meter hotel as an example.

A safer way is to follow the food trends in a city. Directly introduce local dishes from outside the province to open a shop. Some are simply named after "Tujia cuisine".

If it is a special restaurant outside the province, it is difficult to purchase, and it is difficult to make the raw materials completely authentic. At present, the transportation in the province is convenient and the purchase is convenient. Many small restaurants with foreign flavor and even common vegetables are shipped from the local area.

By positioning, you can determine the name of the store and customize the menu. It is simple and clear to name the store directly with the special main course or place name. For example, "roast chicken", "boiling fish" and "Shaanxi hometown dishes", or directly naming shops after places, both of these effects are good.

Step 3: Decorate

After determining the storefront and positioning, you can decorate it. The consumer demand of customers is rising, and the status of storefront environment in restaurants is becoming higher and higher. A good environment can sometimes be a key factor in the success or failure of opening a store.

What's the store environment like? It's not that the more you invest, the better. It is more about design. Sometimes designing a mud wall that reflects the positioning of Tujia cuisine with little money can attract customers.

Decoration is a very complicated process. Restaurant decoration is different from ordinary family decoration, and it also involves professional issues such as environmental protection and fire protection. Please hire professionals during the decoration process. It's best to find a chef or someone with experience in restaurant management before the renovation begins. They can offer many suggestions.

Step 4: Recruit employees

Whether the restaurant is open well or not, talent is also a key link. The staff of the small restaurant is divided into two parts, one is the chef and the other is the waiter, who are responsible for kitchen production and front office service respectively.

In a 300-square-meter restaurant, the number of staff in the kitchen depends on the number of dishes. Generally, a dozen people can do it, including cooking, cutting vegetables (side dishes), serving dishes (chores) and washing vegetables. However, some kitchens use 30 people. For example, there is a China Hotel. Because of the high-end positioning, the variety of dishes ranges from Chinese food to various west points, and the production requirements are also very high. Naturally, the number of people needs to increase exponentially. But here, the price of vegetables is 60% to 70% higher than that of ordinary restaurants.

There are four common ways to find a chef: First, the boss orders food directly. This method is mainly suitable for small restaurants. The boss goes to a restaurant similar to his position. If he thinks the food tastes better, he tries to dig people directly in this shop. The advantage of chefs is that the boss can understand the skills of each chef and maximize their respective values. Another way is to contract others to do it. After finding a chef, the chef is responsible for recruiting people. For a 300-square-meter hotel, depending on the number and grade of dishes, the monthly contract fee for chefs is 6.5438+0.8 million yuan to 40,000 yuan, which is used to pay the salaries of kitchen staff. The boss will sign a contract with the chef to ensure the output and gross profit margin of the dishes, and at the same time ensure that the health inspection and fire inspection of the competent department must pass. This is more worry-free for the boss, as long as you take care of a chef. The disadvantage is that if the boss doesn't manage the chef well, once the cooperation with the chef ends one day, the whole class in the kitchen will be changed, which will have a great impact on the operation of the whole restaurant. Moreover, if someone contracts the kitchen, the chef can only earn more money by deducting more wages from the kitchen staff.

The fourth way is to ask the catering management company to do it. Most of the bosses of these companies are chefs and have good experience in kitchen management. Catering management companies generally have their own direct chain stores, with a relatively stable team of chefs below. Inviting them to manage the kitchen seems to be similar to personal kitchen contracting, and the responsibilities are similar. The advantages are: the salary of individual kitchen contractors to the following employees is arbitrary and often changes, which affects the stability of the chef team. After corporate management, this operation is more transparent, and management companies often bring in some new dishes.

Step 5: Customize the equipment.

Kitchen equipment includes three kinds of items in the kitchen: electrical appliances (mainly refrigerators), cookers and objective tables. Small items mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. The place of purchase is in ceramic market and specialty store. Tableware for customers: you can go to the ceramic market or specialty store. If the restaurant has a high positioning and is good at characteristics, you can customize the dishes and chopsticks that meet the characteristics. If it is a stall-style small restaurant, in order to save the upfront investment as much as possible, some people will buy second-hand goods. Some big hotels often change their bowls and chopsticks. These changed bowls and chopsticks were taken to some small restaurants, and the goods looked good. Some shopkeepers will contact these hotels in advance and can buy them at a very low price.

People who have never worked in the catering industry usually find a chef who is responsible for guiding the procurement of equipment. This is very important, because there are many kitchen equipments on the market. Some kitchen equipment looks very useful, but it is not very useful. An experienced chef knows best what equipment to use.

Another thing to note is that some stores are equipped with kitchen equipment when they are built. Such equipment is not designed and equipped according to the restaurant you want to open. If you rent it, you will often spend a lot of money.

Sublet hotels can sometimes omit this purchase procedure, but many times when they actually run, they will find that some equipment is useless and can only be decided by professionals. Otherwise, we have to throw away the old equipment and pay a large sublease fee for nothing.

If you want to save more money on three items, one way is to go to the flea market, which depends on luck. Sometimes there are complete sets of kitchen equipment here, some in stock and some second-hand. Another way is to find the kitchen equipment manufacturer directly. At present, many kitchen equipment manufacturers recycle some old hotel equipment while selling new goods. By buying these second-hand goods, they save two-thirds of the money compared with buying brand-new equipment.

Step 6: Buy raw materials.

After opening the store, the boss grasped the purchase the most tightly. In many small restaurants, the boss also serves as a buyer and cashier, which also ensures the entry and exit of money. Even if you can't do it yourself, find a close friend to do these two jobs.

Drinks and seasonings:

Method 1: Go to the food market and supermarket to buy it yourself. There is more freedom of choice, because sometimes you can choose some cheaper prices for cash settlement.

Method 2: Let professional companies directly contract, which is the most common practice. All drinks and seasonings are contracted and supplied by a company, which is responsible for delivery at any time. One of the main reasons why bosses take a fancy to this method is that they can pay their bills. The general practice in the industry is to settle accounts one to two months after delivery. Professional companies also have a certain sales rebate, which depends on the difference in sales. If you add a sales rebate, the purchase cost will not be more expensive than going to the vegetable market and supermarket. The rebate rate ranges from 5% of sales to 12%, which depends on your own discussion with suppliers. Some restaurants don't take back the deduction, but ask the supplier for the entrance fee. Some insiders believe that this practice has many disadvantages, the interests between suppliers and restaurants cannot be tied together, and cooperation will not be as close as rebate sales.

The waiter is happy to accept the delivery from a professional company, because he can get the corkage fee, which is a commercial bribe stipulated by the industrial and commercial department. In a small restaurant with four or five salespeople, if the business is good, a waiter can collect seven or eight hundred bottles a month. In some big hotels, waiters can't collect the corkage fee by themselves, but in this small hotel, the boss will ask the waiter to collect the corkage fee directly, in order to encourage the waiter's enthusiasm for work.

Ingredients for dishes:

Frozen shrimp, fish and other aquatic products, if you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro and Trust-Mart. Fresh aquatic products are mostly purchased in agricultural and sideline products market and aquatic products market. For a small shop, the daily consumption of vegetables is not large, and the owner will go directly to the nearest farmer's market to purchase goods. After a long time, the stall owner is relatively fixed, allowing the supplier to deliver the goods to the door. Some shopkeepers want to do business with regular stall owners, deliver goods to their homes and pay the bill. However, it is best for the boss to go to the market often in person, not only to replenish the goods, but also to look at the new raw materials on the market and understand the price.

Tips for buying small restaurants with food stalls: when the market goes down, you can buy some dishes at a very cheap price to take home for sorting, or a bunch of good raw materials.

Whether the raw materials are well purchased and the prices are cheap is very important for the operation of a restaurant. It is important to have professional knowledge. Some bosses don't know the quality of raw materials at first, so they have to take a chef as an assistant. Especially when buying seafood, experience is very important. For example, if different people buy the same amount of prawns, the price per kilogram may be different 10-20 yuan. People who are good at it can see that they can keep these for a few days after buying them back. Many restaurant purchasing veterans will buy a small amount of seafood near the end of their lives when purchasing seafood, because the price of this kind of seafood is two-thirds or more lower than the normal price. Buy it back as a promotional item and sell it to customers at a very cheap price. The result is often happy, which is also a business trick.

Now there are actually many restaurants with various flavors and characteristics. How to make them authentic? Everyone began to open competition in raw materials, not only to see whose approach is authentic, but also to see whether the raw materials are authentic. For well-done shops, most of the raw materials are purchased directly from the local area. Not only is the transportation convenient, but the procurement cost is also cheaper than local procurement!

Opening approval procedure

The above steps are only the basic operation steps in the operation. Be sure to remember that in these operational processes, the approval procedures to the functional departments are carried out at the same time! Moreover, it is best to apply for consultation in advance for some approval procedures, so as to avoid going the wrong way when opening a store and spending money.

Pre-approval is required to apply for opening a restaurant, that is, the industrial and commercial department must obtain a hygiene license and a pollution discharge permit from the environmental protection department before obtaining a business license.

Take the small restaurant opened by individual industrial and commercial households as an example. The specific process is as follows: first, take the original and copy of your ID card to the local industrial and commercial office to register your name. Remember that this is only a name registration, and it is not time to apply for an industrial and commercial business license. Because before obtaining the industrial and commercial license, you must first apply to the environmental protection department and the health supervision office within your jurisdiction for a sewage discharge permit and a health permit.

Application for pollutant discharge permit: firstly, apply to the permit office of the environmental protection bureau of the jurisdiction, and after acceptance, the staff will come to inspect and guide. The two necessary conditions for obtaining a sewage permit are: there can be no residential buildings upstairs; Sewage should be included in the municipal sewage pipeline. On-site inspectors will decide which range hood to install according to the size of the business area. I bought my own range hood or a range hood that has not been recognized by environmental protection. The staff of the accreditation office reminded that it is best to consult the environmental protection department before deciding whether to rent a store or decorate it. For example, some shopkeepers open stores for decoration, and the smoke outlet or kitchen window is just aimed at the residents behind. Even if the management department doesn't know for a while, the residents behind will still complain and often have to spend money to adjust.

Application for hygiene license: apply to the health supervision office within the jurisdiction for acceptance, and then let the restaurant staff have health examination and receive food hygiene knowledge training. On the premise of passing the inspection and training, it mainly depends on the following aspects: first, whether the sanitary facilities are complete, mainly referring to disinfection and cleaning facilities; The second is whether the area ratio of processing site and business site has been reached. The proportion requirements of restaurants in different locations will be different, so you need to consult in advance.

Industrial and commercial business license: after obtaining these two certificates, you can apply for industrial and commercial business license at the industrial and commercial office with these two certificates and the corresponding house lease certificate and ID card.

According to the regulations, you need to apply to the fire department for approval before opening, and you need to apply to your jurisdiction when decorating.

Tax registration: within 30 days from the date of obtaining the business license, you should apply to the local tax bureau for the local tax registration number. Bring a copy of the business license and a copy, as well as the operator's ID card. Small restaurants opened by individual industrial and commercial households have to pay 5% business tax. In addition, urban construction tax and education surcharge have to be paid. The tax amount is 1 1% of business tax, and other taxes account for a small share.

Analysis of food profit

Every store will set a gross profit for itself, and the gross profit depends on the positioning. When making a menu, there should be a basic control direction of gross profit.

In a store, the gross profit of each dish is different. Some dishes may not be profitable at all, just to attract guests, while others may be very profitable. At present, in Hangzhou, the gross profit of several hundred square meters of small restaurants mostly reaches 40% to 50%. After opening a store, we should have a set of good financial management, and it is best to have financial statements every day, so as to track the daily gross profit changes and adjust the price of dishes in time.

The following is the pricing experience written by a small boss for this column: Fish-flavored shredded pork is available in all restaurants, so you have to buy it cheaply and really; People of all ages know the "sugar row", you must not be more expensive than your peers next to you; You don't know what it is by name, which can increase gross profit. You can raise the price of a special dish with a unique recipe that only your chef can cook. In a word, printing (or writing) beautiful menus pieced together is a major event before opening. As for when the customer pays the bill, whether you give the discount or not depends on when you treat what customers, which is a temporary decision. During the opening of the store, it is still necessary to promote profits.

The above is of course the experience of an operator. Some people think that special dishes are often the main course. The main course should not be positioned too high, but the price should be set at a low price, depending on your own ideas.

The gross profit margin of home cooking is the highest, especially vegetables, because its unit cost and retail price are low. If the raw material cost of 1 yuan sells 10 yuan, the guests will have no opinion. For example, a very popular local dish, "Fried bracken with shredded pork", costs only 1 yuan. In some small restaurants, the retail price is generally set at 10- 15 yuan. A Mao Mao fried taro costs 8- 12 yuan, and the raw material cost is only about 2 yuan.

The chef has a shortcoming: the turnover is not high, and the net profit is not much in the end. Therefore, many restaurant owners will introduce some high-end dishes with a price of more than 20 to 30 yuan in the menu, such as special pots and seafood.

The gross profit of seafood in mid-range restaurants can reach 50% to 80%. Generally speaking, common seafood, such as lobster, is not expensive. Others sell 98 yuan/kg, and you sell 120 yuan, and customers will not accept it immediately. Precious seafood, with high price, will still be accepted by many customers. Once, a boss bought a whole little shark. At first, the whole shark was placed in seafood pool, the lobby, and the price was 38 yuan/Jin. As a result, there was no customer order. The operator thought of a way to cut the shark from beginning to end, cut it into pieces and sell it. The price went up to 98 yuan, and it sold out quickly. A consumer psychology can be summarized here: rare things are sold too cheaply, which makes people doubt the authenticity of things; A big fish, lying all over the floor, will also make some people afraid to start, because customers can't confirm whether the cut part is the best after placing an order, so it is more reasonable to sell it in pieces.

On the operator's experience

The boss does three jobs each.

A 180m2 local restaurant with 120 seats.

Initial investment: the transfer fee is 80,000 yuan, the decoration fee (including the purchase of kitchen equipment, dining table, chairs and tableware)/kloc-0.53 million yuan, and the rent/kloc-0.00 million yuan, with a total investment of 233,000 yuan.

Business situation: the average daily attendance rate is 80%. Last year, the daily turnover was 3580 yuan, so after one year, we not only recovered the cost, but also made a profit. Business has declined this year. 1-3 The average daily turnover is about 3,200 yuan, and the per capita consumption is about 30 yuan. The daily operation cost of the store is 2200 yuan.

Boss's self-evaluation: A small shop can run like this by careful calculation. Every day, in this small restaurant, the buyer, cashier and restaurant manager all carry it by themselves. There are many trivial things, such as whether the raw materials in the kitchen are wasted or not, you have to keep an eye on them. After the guests have finished eating, they should also observe which dishes are left the most, so as to adjust them in time. In the process of service, guests have various requirements. If the waiter is inexperienced and causes customers to be unhappy, the next business may not be done. Do it yourself and get a discount immediately. Customers feel that the boss is honest and will definitely consider coming again next time.

None of the eight elements can be missing.

To make a restaurant successful, eight elements are indispensable: location, positioning, price, environment, service, advertising, marketing and financial control. Among them, service refers to comprehensive service, including what kind of food service is provided, not only paying attention to the quality of the food itself, but also providing customers with a cultural connotation with the help of the food itself, and so on.

Judging from the current catering consumption, two or three people are eating out more and more, and some small restaurants with good environment and good dishes are especially favored by this consumer group. Opening a restaurant is more than just offering a few delicious dishes. Every detail should be very humanized, so that customers really feel comfortable and feel that entering this store is a kind of enjoyment. For example, when the boss tries a dish, he can't determine the quality of the dish just by tasting it, because customers sit at the table for a long time. The boss should pay attention to whether the cold dish will make the guests uncomfortable. After eating a table of good food, if the fruit sent is not very good, it will spoil the good impression in front. For example, when decorating, the table is booked, which is beautiful, and the chair is comfortable to sit on, but the customer still feels uncomfortable when he sits down to eat. Why? Because the height between tables and chairs is unreasonable, customers will feel tired after sitting for a long time. Even in small restaurants, these details are rich. When you open a shop, you should consider the problem from the customer's point of view.

Matters needing attention in opening a restaurant -2

You can't open a restaurant in a very remote street. Drinking in remote places is cheap, but there are no customers. You are in business, and customers always come first. Otherwise, it is useless for you to have the best craftsmanship in the world.

2. The target group can't just be the kind of consumers who seek benefits. Because materialistic consumers always haggle over every ounce, they have no loyalty to your restaurant. If the price of another store is one or two cents lower than yours, they will go to that store for dinner. These people are all people who want to get one yuan and fifty cents. You can't make money for such people, and they won't know how to be grateful. So I suggest that the hotel price should not be set too low, too low. First, if you can't make money, you won't have more money to invest in this business, which will lead to a vicious circle. Second, customers also think that your store has no grade, which is your business mistake and fatal injury.

So I suggest you: don't set the price too affordable, a reasonable profit is necessary. A friend of mine had a business trip and had lunch. He thinks it's ok, and the psychological price is about 12 yuan. But after eating, the boss charged him 5 yuan. As a result, this friend didn't feel grateful, but lost the feeling of delicious food he had before, just like the same clothes from 28 yuan and 82 yuan, which gave people a different feeling.

3, I suggest you: high asking price, small profits but quick turnover. For example, three dishes and one soup, you quote 43 yuan, and then you only charge 40 yuan, and you actually earn thirteen or fourteen yuan from the guests. He will be very happy when people say you are generous. On the other hand, if you quote 3 1 yuan 32 yuan, you will be charged at the price. In fact, you only earn two or three yuan from the guests, but the guests say that your boss is stingy, haggle over every ounce and can't be a man.

4. To open a restaurant, you should have your own characteristics. Don't ask others to supply a steamed bread made in 0.5 yuan, you should also supply a steamed bread made in 0.5 yuan, so you will fall into the low-priced area of price competition. You can sell steamed buns for 1 yuan, by adding some additives such as Chili sauce, sesame oil and onion to the original steamed buns in 5 yuan, or even making them into snacks the size of steamed buns. This is just an analogy. My original intention is to open a restaurant with southern flavor in the north and a Sichuan restaurant with southwest flavor in the south, mainly to show my own characteristics and attract some people.

Matters needing attention in opening a restaurant -3

In order to protect your own interests, you must know: 1 before taking over the hotel. Why did the original hotel owner want to transfer? Why is business bad? 2. Is the location of the hotel suitable for continuing to open a hotel? 3. How long is the rent? 4. Has the local government made or imposed any restrictions on the hotel (such as fire control rectification notice, environmental protection rectification notice, relocation notice within a time limit)? If I take over, what measures will I take to promote the prosperity of hotel aviation business? 6. Payment of taxes and fees (sewage charges and health fees).

When you decide to take over, the first issue is rent. You should make an agreement with the original landlord who holds the legal real estate license to determine the next rent and your business. Otherwise, you have just taken over for a month or two, and the rent is due. The original landlord said that if you don't rent or the rent rises sharply, you will suffer.

Then, I signed an agreement with the original hotel owner, but I can't pay immediately.

Third, go to the district health supervision office with the original hotel owner to apply for a new health permit, because you just took over and let him do it together, which can save a lot of things.

Fourth, only by passing the health permit can the hotel's transfer payment be paid in full. Because it is easier to apply for a business license with a health permit. If you don't apply for a new business license in time, you may be fine for the time being, but if you are found by the industrial and commercial office, you will be punished for operating without a license. It is better to do it. It's only a hundred dollars anyway.

Fire protection, environmental protection, tax proof, try to do it if you have time. If it is not renewed, as long as the old certificate is still valid, the problem is not very big, because the main thing is to recognize money and pay taxes in time.

In the process of hotel transfer, it is also important to know the original owners-purchase channels, major customers, regular customers and social relations that can be used in business. The more you know, the better your future business will be, and the more helpful it will be for your successful takeover and business success!

Matters needing attention in opening a restaurant -4

For the buyer, there are many things to pay attention to, but nothing more than the following aspects:

1, budget: Some people don't have much money, but it's very difficult to take a hotel. Others have a large budget, but they have taken over a small restaurant, and they can't earn a few dollars every day. It's not interesting to do.

2. Location: Be sure to find a place close to your residence, otherwise commuting will be very tiring. Also, don't be reluctant to spend money to rent a good place. This cost is relatively small compared with income and money spent on promotion.

3. You have to have a team. A hotel without a team is very risky. If you are a chef, there must be a very good manager ahead. If you are at the front desk, there must be a very good chef in the back.

4. Observe the transfer for a few days. Don't believe what the seller says. I'll believe that when I see it.

5, all kinds of procedures should be carefully prepared. You can't pay all the money until all the formalities are completed.

6. Ask a professional to help you. They have done a lot, so they are very experienced.