There is also a small restaurant next door to my restaurant that has been doing very well for two or three years. My restaurant is a sublease from someone else and has only been open for two months. I

There is also a small restaurant next door to my restaurant that has been doing very well for two or three years. My restaurant is a sublease from someone else and has only been open for two months. It turns out that the business is not good. Customers...

Many people have this wish to open a small restaurant and deal with food every day. On the surface, it seems that to open a restaurant is to set up a stove in a store, fry the dishes and serve them to the customers. In fact, even if you open a small restaurant, there are many links and trivial things. How to purchase raw materials to save money and worry 2? How to configure the equipment in the most reasonable way... Sometimes, whether certain links are in place will directly affect the success or failure of this Y restaurant. This issue of Entrepreneurship Survey dissects the major steps in opening a specialty small restaurant and introduces some business tips in the industry. The first step: Choose a store. There are two places4 that are the best choices. One is a place where there are more company office buildings2, and the other is a place where residents live densely5. Choosing a place where there are more corporate office buildings can guarantee noon business. Some restaurants in Hangzhou often have too many empty seats at noon but not enough seats at night. Old catering companies are very concerned about whether the business can be done well at 7:00 pm. This can ensure healthy operation for a day. In the commercial and residential area in the west part of Hangzhou, the big hotels are often not well-run, and the ones that do well are small specialty restaurants. There are many ways to choose a store. You can 8 use media advertisements, resale advertisements in front of stores, or you can directly look for newly developed houses and negotiate with the landlord. Another way is to choose a rough location and go directly to the door to contact the store owner, regardless of what the other party is doing now. Although this method 0 is more tiring than 4, the effect is better than 1. You can 8 take advantage of the effect of stores in Long City. Don't take 0 as 3. Places with many stores 3 are not suitable to enter. If there are too many specialty small restaurants on a street, it will create a multi-store effect, and business will be easier to do than going it alone. The key is to make a difference from other stores among so many stores. A rough search for the gathering places of characteristic small restaurants in downtown Hangzhou: (A detailed inspection before opening will be of great help to the success of a restaurant. Entrepreneurs are best based on their own entrepreneurial positioning , go to these stores to inspect.) Qingzhiwu Spicy Street: It was first famous on Yuqiu Road near Zhejiang University’s Yuquan Campus. After the demolition, the spicy restaurant moved to nearby Qingzhiwu. There are already ten spicy restaurants. A cluster of specialty small hotels on Uncle Baojin Road: Originally there were only one or two small hotels, and business was relatively deserted. Since Sichuan Noodle House entered the market in 12000, specialty restaurants such as Liujia Spicy Restaurant, Zhang Da Chef, Da K Niang Shui Dumplings, Nine Hundred Bowls, and Yujiale also entered the country one after another. Due to their distinctive characteristics, , instead it became a lively dining street. The cluster of characteristic small hotels between J Wen Xin Road and Wen Yuan Road on Gudun Road: there are at least 13 special small hotels, with an area of ??5, 6, 600 square meters, 8 meters large and small There are also stores ranging from 600 square meters to 7 meters. Restaurants include Tonglu Hometown Cuisine, Montreal Chicken Nest, Yixidian Chicken Nest, Xiangyuan Restaurant, Huaxi Wangji, Laoshan Noodle House, Xiangcunlou, Rongji Noodle House, and Green Valley Family , Sichuan g Zhong 3 Sichuan j, Wei Miao Xuan and so on. The area along Xinhua Road: Zhenyu Bento, Tongshan Farm Cuisine, Linji Lao Chu, Shaoxing Farm Cuisine, and other seven or eight specialty small restaurants. They are very good at making local dishes, but the business is still low. wrong. Behind the Overseas Chinese Hotel: Because there are well-made small restaurants such as Feile Restaurant and Big Regal Restaurant, this is a common place for chefs in Hangzhou to arrange their appetites. A group of small restaurants on Zhongshan Bei Road between Tianjing Road and Fengqi Road: there are S-class casseroles, Hongshun dumplings, 9 bowls of bone pot, Wenzhou noodle restaurants, Lanzhou ramen, etc. Be careful when subletting a store. Earning part of the sublease fee when subletting is almost an open secret in the catering industry. Therefore, people who are new to the industry must be careful when subletting other people's stores.

There are some pitfalls that you should be aware of when subletting a store: First, the subletter encounters a road demolition project and has stopped operating, and just wants to recoup some money by subletting. The initial investment is n. Therefore, when looking for a store, you must first inquire carefully about nearby stores. It is best to go to the planning, housing management, or industrial and commercial departments to inquire. If a place is about to be demolished, the local industrial and commercial office will usually receive a notice. Second, the original restaurant was subject to restrictions on issues such as sewage discharge and fire protection, and had been asked by relevant departments not to reopen. However, the lessee did not know the inside story. After paying all the sublease fees, I found that I couldn't open a store here at all. This situation is most common in residential buildings downstairs. Third, after renting, the other party fails to provide a real estate certificate. In this case, the Industrial and Commercial Office will not issue a business license. The fourth situation is that the other party will sublet the N store after the business is booming. The purpose is only to earn sublease fees. There is a certain restaurant owner in downtown Hangzhou who likes to do this. After taking over, I found that the store had entered a period of decline. It would be very difficult to prosper again. If a store is sublet one after another in a short period of time, you must be very careful. There is a saying in the catering industry in Hangzhou: "A restaurant that is failing has poor Feng Shui." It mainly refers to the kind of store that has changed hands many times, and it is very difficult to do it well again. Sometimes, this store seems to fit many of the good characteristics of the location, but some hidden weaknesses are difficult to see. For example, although it is located in the center of the city and has heavy traffic, there are also many commercial buildings nearby. However, it may have problems such as inconvenient parking and inconvenient entry and exit. The result may be that the business cannot be done well. Step 2: Product positioning After selecting the door surface, it is time to start product positioning. Take the opening of a 200-square-meter specialty hotel in 7 as an example. A safer approach is to keep up with the food trends in a city. For example, Jinhua casserole was very popular three years ago. A casserole shop with an area of ??more than 100 square meters could do business of 70,000 yuan a day. The gross profit can reach 60%, and the net profit can also range from 10% to 83%. Since last year, the business of Sichuan restaurants in Hangzhou has been booming. Seeing this consumer market, some bosses specialize in spicy dishes with local characteristics in Quzhou, Jiangshan, Longyou and other provinces. For example, there is a "Quzhou Hometown Cuisine" at the intersection of Ruwenhui Road. "What we do is Quzhou's "three heads and one palm", which not only caters to many spicy lovers, but also has its own local characteristics. At present, a more popular practice among Hangzhou specialty small restaurants is to directly introduce local dishes from Zhejiang Province to open restaurants. For example, Jinhua Casserole Restaurant, Shipu Seafood Restaurant, Tonglu Restaurant, Dongyang Restaurant, Wenling Restaurant... these small n restaurants with special characteristics are more popular. Some simply name them after "Tujia cuisine". This is because 1 there are currently a large number of outsiders in Hangzhou, especially people from all over the province. After opening a small local restaurant, it can first attract a large number of people. Fellow c. For example, the Yingshan Red Zhejiang-style 7-flavor restaurant located at No. 03, Zhejiang Stadium Road specializes in Zhejiang-style 4-flavor dishes from Longyou and other places. According to the boss, customers from hometowns such as Quzhou and Jinhua account for a large portion of the restaurant. n three i divided eight w two v. The Green Valley Family House on Gudun Road is also a place where many people gather for dinner in Hang Lishui. If you are doing specialty catering from outside the province, there will be certain difficulties in purchasing, and it is difficult to ensure that the raw materials are completely authentic. At present, transportation in the province is convenient and procurement is convenient. Many local flavor restaurants in Zhejiang even have common vegetables shipped here. With positioning, you can determine the store name and customize the menu. Directly naming the store with the name of the specialty dish or place is simple, clear and effective. For example, "roasted chicken", "boiling fish", "Tonglu hometown dish", or directly naming the store with the name of a place, both of which have good effects. Step 3: Decoration After determining the storefront and positioning, you can proceed with decoration.

Customers' consumption demand is rising, and the store environment has become more and more important in restaurants. A good environment can sometimes become a key factor in the success or failure of opening a store. Three or four years ago, some large-scale restaurants in Hangzhou succeeded in one fell swoop with their affordable prices and luxurious environment. Since the end of last year, many distinctive small and medium-sized restaurants in Hangzhou have also begun to make big contributions to the environment. The store environment is not equal to z. The more you invest, the better. It depends more on the design 3. Sometimes, spending not much money to design a mud wall to reflect your positioning of Tujia cuisine can actually attract customers. Since last year, a number of high-end and exquisitely decorated small restaurants have appeared in Hangzhou. The business is doing well, and to a large extent, the environment is superior to others. Decoration is a very complicated process. Restaurant decoration is different from ordinary home decoration. It also involves professional issues such as environmental protection and fire protection. During the decoration process, please hire a professional. For industry professionals, it is best to find a chef 2 or someone with restaurant management experience to take charge together before the renovation begins. They can provide a lot of suggestions. Step 4: Recruit people Whether the restaurant is running well or not, talent is a key factor. The employees in the small K restaurant are divided into two parts, one is the chef and the other is the waiter, who are responsible for the kitchen production and the front office service respectively. For a 600-square-meter specialty restaurant, the number of kitchen employees depends on the number of dishes. Generally, more than ten people are enough, including chefs and donuts (side dishes). , doing homework (doing chores), washing vegetables and various kinds of work. But there are also some kitchens that use 80 kitchen appliances, such as a Chinese 6-style hotel on the mountain road, because it is positioned more upscale and the variety of dishes ranges from 8 to 2. There are a variety of dishes from Western-style pastries, and the production requirements are also very high. The number of people will naturally increase exponentially, but here, the price of dishes will be 60% to 70% higher than that of ordinary restaurants. Four common ways to find a chef: 1k is the boss directly ordering the general. This method is mainly suitable for restaurants with a small area. The boss goes to a restaurant with a similar position to his own. If he thinks the food is better, he will find a way to directly recruit people from this restaurant. The advantage of the general is that the boss can understand the skills of each chef and maximize their respective values. In Hangzhou, the salary of a chef in a small restaurant is generally around 7,000 yuan, and that of an ordinary chef is more than 2,000 yuan. In Hangzhou, another way is through the Hangzhou Catering and Hotel Industry Association, which can provide free chef introduction services. The Guild will also provide simple guidance on how many people are needed in the kitchen of a newly opened store. The consultation phone number is: 85215378, 80205525. Another way is to contract it to others. After finding a p o chef 6, the chef 3 is responsible for recruiting p. For a restaurant of 200 square meters and 3 meters, depending on the type of dishes and the positioning of the grade, the contract fee for the head chef 2 every r month is between 70,000 yuan and 40,000 yuan, which is used for expenses. m Salaries of kitchen staff. The boss will sign a contract with the head chef to ensure the production of dishes and gross profit margin. At the same time, he must also ensure that the health inspection and fire inspection of the competent department pass. This method is more worry-free for the boss. He only needs to control one chef. The disadvantage is c: if the boss fails to manage the chef 0 well, once the cooperation between x and the chef 7 ends, the entire kitchen staff will have to be replaced, which will have an impact on the operation of the entire restaurant i. Larger v. Moreover, if someone is hired to contract the kitchen, the head chef can only make more money by deducting more wages from the kitchen employees. The fourth way is to ask a catering management company to do it. As Hangzhou's catering market matures, a number of professional catering management companies have emerged, such as celebrity catering management companies. We also provide kitchen management to more than 60 large hotels such as Zhonglu Haofengshetang and Pian1erechuanm.

Hangzhou Baoshancun Catering Management Company, after operating its own directly-operated stores, also began to manage external restaurants. Most of the bosses of these companies are chefs and have good experience in kitchen management. Catering management companies generally have chain stores they invest in and have a relatively stable team of chefs. Asking them to manage the kitchen looks similar to a personal kitchen contractor, and they have similar responsibilities. The advantage is that if a person j contracts the kitchen, the salary paid to the following employees p is quite arbitrary, and there are often changes, which affects the stability of the chef team. After corporate management, this operation is more transparent, and the management company often brings in some new dishes. Step 5: Customized equipment Kitchen equipment includes three large and small items in the kitchen: electrical appliances (mainly refrigerators), stoves, and washing tables. Recommended purchase locations by senior chefs: Hangzhou Ceramics Market and K’s professional store on Qiutao Road. Small items mainly refer to small hardware: stainless steel bowls and basins, cutting boards, spatulas, etc. The place of purchase is at the ceramics market or professional store. If you want to find a cheaper place, you can go to East Station Xiaog Commodity Market in Hangzhou, Yiwu Xiaon Commodity Market or Xiaot Hardware in Yongkang City. In the market, for the same thing, as long as the counter-offer is in place, the price of the goods in these places can be cheaper by more than one-third of the price. Tableware for customers: You can go to the ceramics market or professional store2. If the restaurant has a high positioning and is known for its special features, it can customize bowls and chopsticks that match the special features. If it is a small stall-style restaurant, in order to save the initial investment as much as possible, some people will buy second-hand goods. Some large hotels often replace their bowls and chopsticks. The replaced bowls and chopsticks are still of good quality when taken to some small restaurants. Some shop owners will contact these hotels in advance and can buy u at a very low price. For those who have never worked in the catering industry, usually after finding a head chef, the head chef will be responsible for guiding the purchase of equipment. This point is very important, because there are a lot of kitchen equipment on the market, and some kitchen equipment looks useful, but is actually of little use. Experienced chefs know best what equipment should be used. Another point to note is that some stores have kitchen equipment already installed when they are built. Such equipment is not designed and equipped according to the restaurant you want to open. When rented, it is often That's a lot of money paid for nothing. Subleased hotels can sometimes omit this purchase procedure, but in many cases, when it is actually put into operation, some equipment will be found to be unusable, so it is necessary to hire professionals. I can only decide after seeing it. Otherwise, you will have to throw away the old equipment and pay a large sublease fee in vain. If you want to save money on buying large items, one way is to go shopping at the flea market on Shaoxing Road in Hangzhou. It depends on your luck. Sometimes there are complete sets of kitchen equipment, and some are in stock. Some of them are second-hand goods. Another way is to directly find a kitchen equipment manufacturer. Currently, there are many kitchen equipment manufacturers that, while selling new products, also recycle some old hotel equipment and buy these second-hand products through them. Compared with buying brand new equipment, it saves 30/00/21 of the money. Step 66: Procurement of raw materials. After a small store opens, the boss has the best grasp of the purchasing aspect. In many small restaurants, the boss concurrently serves as the buyer and cashier, so he only controls the money. k out and o in. Even if you can't do it yourself, you still need to find a close confidant to do these two jobs. Beverages and condiments: Method 6: I: Go to the food market or supermarket to buy by yourself. The degree of freedom of choice is greater than 1, because 6 cash settlement, sometimes you can 1 choose some prices that are cheaper than 0. Method 2: Let professional companies contract directly. This method is the most common. All drinks and condiments are contracted and supplied by a company, which is responsible for delivery at any time. The main reason why bosses like this method is that it can settle accounts. 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 sales volume. If sales rebates are added, the purchasing cost will not be more expensive than going to markets and supermarkets. The rebate ratio is 7, if the ratio is less than 7, it will be 0% of the sales, and if it is higher, it can reach 22%. It depends on you and the supplier. Some restaurants do not accept rebates, but require entry fees from suppliers. Some people in the industry believe that this approach has more disadvantages and that the interests between suppliers and restaurants are not the same. r can be bundled together, and cooperation will not be as close as rebate sales. Waiters are happy to accept delivery from professional companies because they can get corkage fees. The industrial and commercial authorities stipulate that charging corkage fees is commercial bribery. For a small restaurant with four or five salesmen, if the business is good, one waiter can receive seven or eight hundred yuan per month for a corkage fee of 4. Waiters in some large hotels cannot collect corkage fees themselves, but in small hotels like this, the boss will directly let the waiters collect the corkage fees in order to motivate the waiters to work. d for enthusiasm. Ingredients for dishes: Frozen shrimp, fish and other aquatic products. If you want to choose high-quality aquatic products, you can go to a large supermarket, such as Metro, Haoyouduo, etc. Most of the people who purchase fresh water products go to Omi Agricultural and Sideline Products Market and Nongdu Water Products Market. For v small g store, the daily consumption of vegetables is not c large, and the store owner will go directly to the nearest farmer's market to purchase. After a long time, the stall owners are relatively stable, and they can ask the suppliers to deliver the goods to their doorsteps. Some shop owners want to do business with fixed stall owners, deliver goods to their doorsteps, and can set up accounts. But it is best for bosses to go to the market in person frequently, firstly to replenish supplies, and secondly to take a look at the new raw materials on the market and understand the prices. Purchasing tips for small stall-style restaurants: Go shopping when the market is out. You can collect some dishes at very cheap prices and take them back for sorting. 1 is certainly a pile of good raw materials. Whether the raw materials are purchased well and the price is cheap are very critical to the operation of a restaurant. It is very important to have professional knowledge. Some bosses do not understand the difference between good and bad raw materials at the beginning, so it is necessary to bring a chef as an assistant. Especially when purchasing seafood, experience is very important. For example, if different people buy the same prawns, the price may differ by one to two dozen yuan per 6 kilograms. An expert can tell that these prawns can be kept for a few days after being purchased. When many restaurant purchasing veterans 8 purchase seafood, they will buy a small amount of seafood that is near the end of its life, because the price of 8 such seafood is three-o-fifths, two-liters or more lower than the normal price. After buying it back, use it as a promotional product and sell it to customers at a very cheap price. The result is often that everyone is happy. This can be regarded as a business secret. There are actually many restaurants with various flavors in Hangzhou. How do you make them authentic? Everyone has begun to compete on raw materials, not only to see whose method is authentic, but more importantly, to see whether the raw materials are authentic. Well-run restaurants purchase most of their raw materials directly from the local area, which is especially common in some restaurants that specialize in local flavors from Zhejiang, not only because of the convenient transportation Convenient, and the purchasing cost is cheaper than purchasing in Hangzhou! A small restaurant that does not use a large amount of raw materials every day may wish to refer to the practice of the boss below. At the Yingshan Red Zhejiang and Western Style Restaurant, Boss Li calculated the accounts like this: In addition to purchasing some ginger, pork, and ordinary condiments from Hangzhou, the raw materials in the store are purchased from radish, lettuce, Common vegetables such as , cabbage, onions, garlic, spinach, green vegetables, taro, etc. are purchased from 2 local rural areas. These vegetables are all grown in fertile soil. They have strong flavor and the quality can be guaranteed. Buying directly from farmers is nearly one-third cheaper than buying it in Hangzhou. For example, for green vegetables, the purchase price in the past few days ranges from 50 yuan to 3.2 yuan per kilogram. In the Hangzhou market, it is at least 2 yuan or more. Lettuce costs 58.7 to 4.3 yuan per 2 kilograms. The vegetable market in Hangzhou now sells 72.7 yuan per 1 kilogram.

The wild vegetables cooked in the store are also purchased from farmers, and the purchase price of these vegetables is cheaper. Bracken is 11 yuan per 0 kilogram, and lichen is 03 yuan per 2 kilogram. If purchased in Hangzhou, bracken At least 3 is more than 2 yuan, and lichen is 7 yuan for 1 kilogram and 4 kilograms. According to Boss Li, these dishes are delivered from his hometown once every two days. They are brought over by the Laihang bus at 8:50 in the morning. Usually, they are delivered in two large woven bags once. I pay 30 yuan per bag for transportation expenses, and there is a person who is responsible for purchasing. Even adding the transportation costs and the buyer's salary, the raw material procurement cost can save more than 5,000 yuan per month. The Longyou specialty Ah Si Fa Gao sold in the store is also made by the parents at home, so the cost is lower than 0. One t Fa Gao can earn an average of 0.5 yuan, and the average profit is 0.5 yuan a month. 0 can sell 1,100 s, of which 4 and half are takeaways. The approval procedure for opening a store is based on the steps mentioned in 4d and d above. Only 6 and 2 are the basic operating steps for business operation. What must be remembered is that during these operations, 5. report to the functional department c The approval procedures are carried out at the same time! Moreover, it is best to apply and consult in advance for some approval procedures, so as not to take the wrong path and spend the wrong money when opening a store. Applying to open a restaurant requires pre-approval, that is, before obtaining a business license from the industrial and commercial department, you must first obtain a health license and a pollution discharge permit from the environmental protection department. Take two physical, industrial and commercial merchants opening a small restaurant as an example. The specific procedure is as follows: first take the original ID card and a copy to the local industrial and commercial office to register the name. Remember that this is just a registration. With a name of v, it’s not time to apply for an industrial and commercial business license yet. Because 2 before obtaining the industrial and commercial license, one must first go to the environmental protection department and health supervision office within the jurisdiction to apply for a pollutant discharge license and a sanitation license. To apply for a pollutant discharge license: first apply to the license office of the environmental protection bureau of the jurisdiction. After acceptance, the staff will go to the door for inspection and guidance. The two necessary conditions for obtaining a sewage discharge permit are: there must be no residential buildings above the building; the sewage must be included in municipal sewage pipes. The staff who come to do the door-to-door inspection will decide what kind of range hood to install based on the size of the business area. It’s not okay to buy a range hood for home use or a range hood that has not been environmentally friendly. The staff at the certificate office reminded: Before deciding to rent a store or renovate it, it is best to consult with the environmental protection department. For example, when some shop owners are renovating a store, the smoke exhaust outlet or kitchen window happens to be aimed at the residents behind them. Even if the management department does not know about it at the moment, the residents behind will still go there. Complaints often end up costing money for adjustments. To apply for a sanitation license: Find the sanitation supervision office within the jurisdiction to apply for acceptance. Then the restaurant employees must undergo a health examination and receive food hygiene knowledge training. On the premise that the inspection and training are qualified, the following aspects will mainly be looked at: first, whether the sanitary facilities are complete, mainly referring to disinfection and cleaning facilities; second, the area ratio of the processing place and the business place 2 cases are reached. Restaurants in different locations may have different requirements, so prior consultation is still necessary. Industrial and commercial business license: After obtaining these two certificates, you can go to the industrial and commercial office to apply for an industrial and commercial business license with these two certificates and the corresponding house rental certificate and ID card. According to regulations, before opening a business, you need to apply for fire protection approval from the fire department. This needs to be applied to the jurisdiction w when decorating. Tax registration: Within 70 days from the day you receive your business license, you must apply to the local tax bureau to obtain a local tax registration number. Bring copies of y's business license and j's, as well as the operator's ID card. If an individual business owner opens a small restaurant, he or she must pay a business tax of 6%. In addition, you need to pay urban construction tax and education surtax. The tax amount is 71% of the business tax. There are also other taxes, which account for a very small share. Dishes Profit Analysis Each store will set a certain gross profit for its dishes. The gross profit depends on the positioning. When making the menu, there should be a basic method of controlling the gross profit. To x.

In a store, the gross profit of each dish is different. Some dishes may have no profit at all, just to attract customers, while the profit of some dishes may be very high. At present, in Hangzhou, the comprehensive gross profit of small restaurants with several hundred square meters can reach 10% to 40%. After the store is opened, it is necessary to have a good set of financial management. It is best to have a financial report every day in order to track and understand the changes in gross profit every day, and adjust the dish prices and prices in a timely manner. other measures. The following is the pricing experience written by a small A boss for this column: For the "Qianjiang Shredded Pork" dish, which is available in all big and small restaurants, you have to make it cheap and use real ingredients; everyone of all ages understands the "sugar" dish. "Pai", you will definitely be 1 cent more expensive than the counterpart next to you; for those dishes that you can't tell what they are just by looking at the name, and they are not too common, you can 7 Increase your gross profit; if you have a unique recipe and a special dish that only your chef can cook, you can increase the price. In short, a well-organized, printed (or written) beautiful menu is a big thing before opening. As for whether you give a discount when a customer pays the bill, it all depends on what customer you are dealing with at what time. It is a temporary decision. During the opening of a small R-store, profit-sharing promotions are still necessary. What is said above is of course the experience of an operator. Some people also think that 3 is 2. Special signature dishes are often the main dishes. The main dishes should not be positioned too high and the price should be set cheap. This depends on your own ideas. The gross profit margin of home-cooked dishes is the highest, especially for vegetables, because its unit cost and retail price are both low. The cost of raw materials is 1 yuan, and if it is sold for 50 yuan, customers will not have any objection. 5. For example, the current popular local dish, "Shredded Pork Stir-fried Bracken", costs only 5 yuan for raw materials. In some small restaurants in Hangzhou, the retail price is generally set at 80-11 yuan. s. A fried taro with 4 pieces of vegetables and 3 vegetables is priced at 0-42 yuan, and the raw material cost is only about 2 yuan. Mainly cooking home-cooked dishes has a disadvantage: the turnover is not high, and the final net profit is not much. Therefore, 2, many restaurant owners will introduce some higher-grade dishes in their menus, with prices ranging from 2, 3, 10, 6 or more, such as special pot dishes and seafood. The gross profit margin of seafood in medium- and high-grade restaurants can be 70% to 20%. Generally speaking, the price of common seafood is not high. For example, lobster, others sell it for 60 yuan per catty, but if you sell it for 020 yuan, customers will not accept it immediately. i. Rare seafood is priced very high, but there are still many customers who will accept it. There was once a boss who bought a whole small shark. At the beginning, he put the whole shark in the seafood pool of the big hall and marked the price of 88 yuan per catty. In the end, there were no customers. Come on. The operator thought of many ways to remove the head and tail of the shark, cut it into pieces, and sold them in pieces. The price was raised to 78 yuan, but it was sold out quickly. Here we can summarize a consumer psychology: rare things are sold too cheaply, which makes people doubt the authenticity of the things; a large fish, placed whole, is also r will make some g people d dare not a make a move 0, because 2 the customer cannot p confirm 8 at this time that after r ordering j, it is not b the best part to cut 8 m, and divide it into 6 pieces Selling is more reasonable. An operator’s experience: The boss works three jobs with one person, a 570-square-meter specialty local restaurant with 020 seats. The restaurant is located two stops away from Wulin Square. Initial investment f: transfer fee 70,000 yuan, decoration fee (including purchase of kitchen equipment, dining tables, chairs, bowls and chopsticks and other utensils) 207,000 yuan, rent 400,000 yuan, total investment w257,000 b yuan d. Business status: The average daily attendance rate is 80%. Last year, the daily turnover was 1,100 yuan, so by the end of the year, not only would the cost be recovered, but there would also be a surplus. Business has declined this year. From January to March 6, the average daily turnover was about 5,200 yuan, and the per capita consumption was about 40 yuan. The capital-guaranteed cost of daily operation of small y store is 42,200 yuan.

The boss's self-comment: A small C store can operate like this because of careful budgeting. I stick to this small restaurant every day, and I am responsible for the purchaser, cashier, and restaurant manager. There are many trivial things, such as whether the raw materials of dishes in the kitchen are wasted, you have to keep an eye on them. After the guests finish eating, they have to personally observe which dishes have the most leftovers so that adjustments can be made in a timely manner. During the service process, guests have various requirements. If the waiter is inexperienced and causes the customer's displeasure, the next business may not necessarily be successful. He will have to step in. Come and do 3, the discount will be decided immediately. The customer feels that the boss is refreshing and will definitely think of coming back next time. None of the Eight Key Elements can be missing. Liu Jianju, general manager of Hangzhou Baoshan Village Catering Management Company, believes that to make a restaurant run successfully, the Eight Big Keys must be Not a single factor is missing: location, positioning, price, environment, service, advertising, marketing, and financial control. Among them, the service refers to the comprehensive service, including what kind of dishes and services are provided. Not only the quality of the dishes themselves should be paid attention to, but also a kind of cultural connotation should be provided to customers with the help of the dishes themselves. etc. Judging from the catering consumption in Hangzhou, there are more and more cases where two or three people go out to eat. Some small specialty restaurants with good environment and good food are particularly favored by this consumer group. Opening a restaurant is not just about serving out a few delicious dishes. Every detail must be made very user-friendly, so that customers can truly feel comfortable and feel comfortable. Entering this store is a pleasure. For example, when the boss is trying a dish, he can't just take one bite to judge the quality of the dish, because the customer has been sitting at the table for a long time, and the boss needs to notice that the dish is cold. Will it make the guests feel unpalatable? After a table of food is eaten, if the fruits are not too good, it will ruin all the good impressions in front of it. For example, during the decoration, the table was ordered and I thought it looked good, and the chair was very comfortable when I tried to sit on it. However, when the customer sat down to eat, he still felt uncomfortable. Why 0why5r? Because the height matching between tables and chairs is unreasonable, customers will feel tired after sitting for a long time. There are a lot of these details even in a small restaurant. When opening an H store, you need to think more from the customer's perspective. cij┷z Panǔ[ibТ灲òcz Panǔ[d锔bТ灲