Catering business plan

A business plan is a comprehensive project plan. The catering industry has always been a hot spot for investment. So how to write a catering business plan? Here is what I have compiled for you: Catering Business Plan , everyone is welcome to read, and more information can be found in the planning section! Catering industry business plan template

Plan summary

1. Company business goals and business model

< p> 2. Project construction content and scale

3. Project financial forecast

4. Financing requirements for small and medium-sized enterprises

Chapter 1 Enterprise Overview

1. Basic information of the company

1. Project owner information

2. Company history

3. Company organizational structure

4. Company personnel composition

2. Business performance

3. Company management team

1. Main team management personnel

2. Team quality

Chapter 2 Enterprise Products and Services

1. Enterprise business model

2. Enterprise main service product structure

3. Central catering and direct catering

1. Central catering store planning

2. Restaurant design

3. Catering operation management

4. Direct catering operation plan

4. Franchise catering

1. Franchise catering business model

2. Franchise business operations and processes

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3. Franchise cost and investment forecast

4. Analysis of franchisee interests

6. Value-added services

1. E-commerce services< /p>

2. Logistics Services

7. Service Quality Control

Chapter 3 Industry and Market Analysis

1. Industry Current Situation and Development Prospects

1. Current status of the industry

2. Industry development prospects

2. Customer source market analysis

1. Market potential

2. Market growth forecast

3. Target market

4. Market share

3. Market competition and countermeasures

1. Market Competition

2. Competitive Countermeasures

4. Government Industrial Policy

Chapter 4 Marketing Strategy and cis Plan

1. Marketing objectives

2. Marketing strategy

1. Brand strategy

2. Service market positioning and portfolio strategy

3 , Price strategy

4. Sales method and channel marketing strategy

5. Advertising strategy

6. Promotion strategy

7. Public relations Strategy

3. Marketing team building plan

4. cis plan

1. Corporate cis strategy

2. Unified cis system for catering

5. After-sales service system

1. Service purpose

2. After-sales service system and basic functions

6. Food culture activities Marketing Strategy

Chapter 5 Project Construction Plan

1. Project Construction Content and Scale

2. Project Site Selection and Project Area Overview

< p>　1. Project site selection

?2. Introduction to the project area

III. Direct-operated center catering construction plan

1. Construction content and investment budget

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2. Construction progress

4. Catering project construction plan

1. Construction content and scale

2. Construction progress

3. Estimated investment budget for restaurant construction

5. Business network construction plan

5. Estimated investment budget for network system

6. Construction completed

This Control

Chapter 6 Development Strategy and Goals

1. The Company’s Long-term Development Strategy

2. Strategic Development Goals

1. Qualitative goals

2. Quantitative goals

3. Enterprise business development strategy

1. Overall enterprise business development strategy

2. Enterprise operation system

3. Product and service development strategy

4. Capital operation strategy

5. International development strategy

Chapter 7 Company management

1. Company management organizational structure

1. Company headquarters organizational structure

2. Restaurant organizational structure

2 , Management mechanism

1. General manager responsibility system under the leadership of the board of directors

2. Talent incentive mechanism

3. Financial control mechanism

4. Supervision mechanism

5. Management information system (mis)

3. Human resources plan

1. Company employee plan

2. Education and training

4. Corporate culture

1. The importance of corporate culture construction

2. The goals of corporate culture construction

3. The composition of corporate culture

4. Corporate culture construction plan

5. The realization of corporate culture

Chapter 8 Financial Analysis

1. Operating income forecast

2. Operating costs and expense planning

1. Operating costs

2. Operating expenses

< p> 3. Management expenses

4. Financial expenses

5. Total costs

3. Capital expenditures

4. Profit and loss Table and Cash Flow Statement

1. Conventional Assumptions

2. Specific Assumptions

3. Profit Forecast and Cash Flow Statement

Five , Financial analysis conclusion

Chapter 9 Financing requirements and instructions for small and medium-sized enterprises

1. Fund requirements and use plan

1. Project fund requirements

2. Funding plan

3. Required time for funds to be available

2. Investment suggestions and capital structure

1. Financing methods for small and medium-sized enterprises

2. Financing and capital structure of equity SMEs

3. Arrangement of investor rights

4. Suggestions on the degree of investor involvement in the company’s business

5. Venture capital exit methods

Chapter 10 Risks and Countermeasures

1. Industry Risks and Countermeasures

2. Market Risks and Countermeasures

III. Operation and management risks and countermeasures

IV. Financing risks and countermeasures for small and medium-sized enterprises

V. Force majeure and countermeasures

Attachment:

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1. Attachments

1. Copy of business license

2. List of directors and resume

3. List of main operating teams and resume

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4. Explanation of professional terms

5. Patent certificate, production license, appraisal certificate, etc.

6. Registered trademark

7. Corporate image design Promotional materials (logo design, instructions, publications, packaging instructions, etc.)

8. Presentations and reports

9. Proof of venue rental

10. Craftsmanship Flowchart

11. Service project market growth forecast chart

II. Attachment

1. Main service project catalog

2. List of major customers

3. List of major suppliers and dealers

4. List of major equipment

5. Market survey form

6. Forecast analysis table

7. Various financial statements and financial forecast tables

Examples are as follows: Catering business plan (1)

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1. Project name: Green specialty catering (Bawei Restaurant)

2. Entrepreneurial goal: develop a green specialty catering brand with "Bawei" as the registered trademark, and use reasonable and effective management and investment to establish a green catering chain group company with strong Bayu cultural characteristics. Bayu Cultural Restaurant has become a fashion for catering operators to build stores, mainly because consumers also like to dine in this kind of environment. Its biggest advantage is that consumers can learn some local historical knowledge and customs while eating. This type of restaurant won’t be eliminated anytime soon. Of course, we must also look at the level and depth of the restaurant’s cultural exploration.

3. Market analysis of the current status of restaurants:

1. Brand restaurants: Brand restaurants such as Chen Mapo, Weiwei Jianghu, Bianshi Caigenxiang, and Sichuan Dongjia have become " Synonymous with "state-owned enterprises", they are on the verge of elimination due to their lack of advancement and poor management.

2. Hotel restaurants: Due to their "high threshold" public image and bookish business style, most consumers have been turned away. Except for Jinjiang Hotel, Homeland International Hotel, and Crowne Plaza Hotel Except for the restaurant, everything else is in poor business.

3. Folk and cultural restaurants: Due to their unique store design, novel dishes, and reasonable prices, they have become the main restaurants currently consumed by citizens. Representatives among them are: Folk - Baguo Buyi, Tao Ranju, Chongqing Cai Genxiang; culture - Cai Xiangyuan, Hongxing, Daronghe, Private House Cai, Rongxing, Wenxing, Mantingfang, etc. To sum up, if you want to succeed quickly, you must take the path of folk culture restaurant. With the steady and rapid economic growth, the income level of urban and rural residents has increased significantly, and the catering market has shown strong development momentum. At present, in my country's catering market, formal meals are mainly Chinese-style meals, and Western-style meals are gradually emerging, but the scale is still small; fast food is mainly Western-style fast food, with KFC, McDonald's, Pizza Hut, etc. being the main players in the market, while Chinese-style fast food has been booming , but it is currently unable to compete with "foreign fast food". Compared with the successful marketing model of foreign fast food specialization, branding and chaining. The development of Chinese catering is obviously lagging behind. How to occupy that part of the market is a problem we need to solve. As people pay more and more attention to their own health and food safety. However, long-term consumption of fried and high-energy foods in Western fast food has led to obesity and other problems. Food safety has become a hot topic? How to provide consumers with a safe and secure diet has become the theme of the future development of the catering industry. It is foreseeable that using the concepts of environmental protection, health and safety and advocating green consumption will be the development trend of the catering industry in the future. The proposal of green specialty catering is actually an advancement of social civilization and a new catering culture concept. In the next few years, the business model of my country's catering industry will diversify, the internationalization process will accelerate, and green characteristic cultural catering will definitely become fashionable, which will undoubtedly bring opportunities for investment in the green catering industry.

4. Market research: Before deciding to invest, you must conduct a detailed market survey to understand the target consumer group, competitors (including financial status, operating status, number of employees, etc.), the status of the business district, and Legal procedures, lease contracts, supplier relationships, etc. related to the catering industry. Specific projects are handled by catering consulting companies. Site selection conditions: The business district must have three conditions: office center, commercial center, and residential center. It must have a standard facade with convenient transportation, wide vision, and parking space within 50 meters. Dozens of cars must be parked at or around the entrance of the selected venue (parking lots are not included). The selected floor must not exceed the third floor (preferably the second or first floor). The rental fee must not exceed 40 yuan/square meter. When selecting a site, It is the responsibility of the catering consultant.

5. Catering characteristics: Sichuan, Guangdong, Shandong and Jing Dynasty’s fusion cuisine, which is mainly based on secret recipes, promotes the green food culture of Bayu and Chongqing, and the dishes are served in unique dishes; a catering consulting company is established to be responsible for the research and development of dishes. In the room, two innovative dishes are produced every week, and the recipes are changed every quarter, so that I have products that no one else has, but I have excellent products that others have, and the quality is stable. The dishes are based on Bayu culture and use exotic fresh ingredients as allusions. The R&D room innovates dishes that are consistent with the decoration style, green, environmentally friendly, nourishing, and delicious in color, flavor, and flavor.

Once again, a set of four-season special nourishing packages (beautiful, healthy, ecological) dishes were compiled, and finally two items, special wedding banquets (omitted) and special birthday banquets (omitted), were used to increase the restaurant's income.

6. Target market positioning. A green catering industry acceptable to middle- and high-income earners. Customer base: individual private owners + white-collar workers + others.

7. Market strategy. Product standardization, standardization, scientific management, and chain operation. And introduced Huang Xiaoping's Ten Constant Management Method, which is better than Hong Kong's Five Constant Method. The catering consulting company is responsible for the specific implementation.

8. Restaurant design

1. The entire restaurant design reflects the Bayu cultural style, and the color is slightly lighter than the walnut color. Things from Bayu culture cover the entire restaurant.

2. Although it is a cultural and green restaurant, the guest equipment, especially the bathroom (wash basin, toilet, hand dryer, toilet paper,) equipment, strives to be high-end.

3. Dining chairs, tables, bowls, plates, spoons, chopstick holders, dish containers, clothing covers, chopstick covers, curtains, tablecloths, mouthcloths, clothing, welcome tables, water signs, etc. are necessary Made to order and with restaurant logo.

4. There should be more than fifteen private rooms (guests increasingly prefer to dine in private rooms), and full floor-to-ceiling glass should be used. Purpose boards are used on the floor, special cooking holes are left on the walls, and there is an intercom telephone in the house. Deluxe private rooms must be equipped with TVs, sofas and other equipment)

5. The hall must be able to accommodate 25 standard tables for ten people (excluding the distance between the landing table and the passage of employees and customers). It's best to have a stage. The floor is paved with non-slip 80cm tiles, and warm-color fluorescent lamps are used on the ceiling as the main light source (to save electricity bills and increase brightness).

6. The toilet should be paved with non-slip floor tiles, and the area should not be too small. Staff toilets are separate from guest toilets.

7. For anti-slip kitchen floor tiles, there must be about 10 burners. It contains a cold vegetable room, a snack room, a dishwashing room, a warehouse, and a lotus room. The kitchen shall not be less than 300 square meters.

8. The entire restaurant contains: sales reception area (executive desk, sofa), bar (with enough space for drinks), cashier warehouse (2), office, utility room, dressing room, and distribution room. Electric room, sound control room, etc.

9. Private room names: use the names of the seventeen old city gates of Chongqing or the names of old places in Chongqing (there are paintings or photos of their origins in the private rooms), or use the names of event private rooms (such as: Wang's Mansion, Li's Mansion, Zhao's Mansion, etc.), hang a sign with the surname of the ordering guest in front of the door during meals).

10. The door plaque is made of wooden signboard (gilded characters).

11. There is a "xxx preface or poem" beside the door or in the front hall.

12. All guest place cards are carved in wood.

13. Picture frames of Chongqing food culture (Chongqing folk songs and children’s songs) are hung in the private room aisles, and stories about the origins of our specialty dishes are hung in the lobby.

14. Cartoons with Chongqing sayings or Chongqing sayings are hung in the toilet.

15. The menu is specially designed. Color photos of our famous dishes are used, and the "Wine Drinking Order" is printed on each page of the menu.

9. Investment cost budget (based on 2,000 square meters)

1. Decoration: 1.3 million

2. Kitchen equipment: 300,000

< p>　3. Lighting equipment, air conditioning (no central air conditioning), bathroom, office, cashier: 800,000

　4. Restaurant appliances: 300,000

5. Early advertising fee , Opening celebration: RMB 150,000

6. Working capital: RMB 500,000 in total*** Fund preparation: RMB 3.5 million (including unforeseen expenses) plus rent of RMB 500,000***, totaling RMB 4 million

10. Staffing

1. Kitchen: 50 people

2. Floor (including logistics): 70 people General Manager: Responsible for the operation of the entire restaurant Lobby Manager: Assist General manager, responsible for the management of the floor. Sales manager: assists the general manager, responsible for the sales of the restaurant. Director: responsible for the management of the floor area. Director: assists the director to do the detailed work of each sub-section. Nutrition order clerk: specialized Ordering dishes, nutritious side dishes, and recommended dishes for guests. Salesperson: responsible for the sales guidance of the restaurant and return visits. Waiter: responsible for serving guests. Welcome: greeting guests, leading them to their seats. Waiter: responsible for delivering what guests have ordered. Dishes are delivered to each ordering table. Parking attendant: Responsible for leading guests to the store and taking care of diners. Vehicle warehouse attendant: Responsible for the management and delivery of items in the warehouse. Cashier: Responsible for the daily settlement of guests' meals. Bar clerk: Responsible for Distributing drinks and making fruit plates Cleaner: Responsible for the cleaning of the entire restaurant Purchaser: Responsible for purchasing items for the entire restaurant Artist: Responsible for the publicity of the entire restaurant Maintenance worker: Responsible for the normal operation of the entire restaurant equipment (including kitchen equipment) Office Director : Responsible for the printing, distribution, meeting minutes and daily office work audit of the entire restaurant: Responsible for supervising and inspecting the account verification work of the cashier, bar, and warehouse. Quality Inspection Inspector: Responsible for the behavioral norms of all departments and positions in the entire restaurant. Appearance, quality supervision, etc. Finance Department: Responsible for handling all accounts of the restaurant

11. Profit and Loss Forecast

1. If the average number of people is 40 yuan per person and 500 people per day, The monthly turnover is 600,000 yuan, the expenses are controlled at 180,000 yuan, the comprehensive gross profit is calculated at 50%, the monthly profit is 120,000 yuan, the annual profit is: 1.44 million yuan, and the investment recovery period is: 3 years

　2 , If the average per capita is 40 yuan, the number of passengers is 700 per day. The monthly turnover is 800,000 yuan, the expenses are controlled at 240,000 yuan, the comprehensive gross profit is calculated at 50%, the monthly profit is 160,000 yuan, the annual profit is: 1.9 million yuan, and the investment recovery period is: 2 years

3 , If the monthly turnover is 1 million, the expenses are controlled at 300,000, and the comprehensive gross profit is calculated as 50%, the monthly profit can be 200,000 yuan, the annual profit is: 2.4 million, and the investment recovery period is: 1 and a half years

4. If the average person is 40 yuan, there are 1,000 people per day, the monthly turnover is 1.2 million, the cost is controlled at 360,000, and the comprehensive gross profit is calculated as 50%, the monthly profit can be 240,000 yuan, and the annual profit is: 2.8 million, and the investment recovery period is: a little more than 1 year. In order to shorten the investment recovery time, we should strive to economize on decoration and reduce costs. The company implements the ten-day management method (costs should be saved to 5%-20% compared to other restaurants) But you can’t stray too far from planning, otherwise you won’t be able to achieve the expected sales.

12. Decoration

1. Implement public bidding

2. Select a decoration team with experience in decorating large restaurants

3 , the company sends a dedicated person to supervise the decoration, and discuss the design plan with the decoration party at any time

4. The decoration time shall not exceed 3 months (must open before the end of the year)

13. Employee Recruitment< /p>

1. Start recruitment two months in advance

2. Start employee pre-job training one month in advance

3. Start work (cleaning) ten days before opening )

14. Advertising planning

1. Plan the opening advertisement one and a half months in advance

2. Start advertising one month in advance

3. Banner advertisements will appear around the restaurant when the decoration begins

4. Plan the opening ceremony plan 20 days in advance

15. Suppliers will enter< /p>

1. Start contacting suppliers two months in advance

2. Decide on the supplier list one month in advance

16. Procedures before renovation Start handling various business procedures (industrial and commercial, taxation, urban management, police station, etc.), which must be completed before opening.

Seventeen. Rules and Regulations All the company’s rules and management systems must be written one month in advance

1. Corporate philosophy

2. Financial management system

3. Employee Code of Conduct

4. Kitchen Management System

5. Procurement Management System

6. Floor Management System

7. Dormitory management system

8. Employee reward and punishment system

9. Responsibilities of personnel in each department

10. Huang Xiaoping’s Ten Days Management Method

< p> 11. Employee Performance Appraisal Management Method

12. Company Membership Management Manual When the above tasks are completed, a formal and vibrant catering company is truly born, but a more arduous task It also followed. As long as we have a united collective, a strong management team, a unique marketing plan, and continue to innovate in concepts, services, environment, and dishes. If you continue to create highlight restaurants, they will become popular. Through word-of-mouth, you will gradually form a brand and chain it nationwide. (The above is the free planning part. If you want to invest in this project, please pay to the catering consulting management agency and obtain detailed planning plans and implementation methods after investigation and verification). Catering Business Plan (2)

1. Development Prospects

I have been living on campus since I was in junior high school. I am well aware of the troublesome "eating" problem, that is, the dining hall. Food issues. Since school cafeterias generally serve large pot dishes, although the prices are lower, they are rarely really popular among students. And students’ complaints about the food in the cafeteria are “since ancient times.” Although college students can eat off campus, most students are still willing to eat in the campus cafeteria due to financial reasons. If the quality of food cannot be guaranteed, it will lead to many problems. Students' nutrition cannot keep up, and some students even often skip meals. As a result, diseases such as malnutrition and stomach problems that should not appear among college students are also common, which poses hidden dangers to students' physical and mental health. Therefore, I decided to integrate the advantages and disadvantages of canteens and restaurants and open a student self-service nutritious fast food restaurant.

2. Store Introduction

Our store is located in the center of a university gathering place, and its main customer groups are college students, teachers, and migrant workers. The operating area is approximately 80 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast features Zhejiang and other southern snacks, but of course local snacks are also indispensable. There are many varieties, complete tastes and rich nutrition, giving diners more choices. For lunch and dinner, there are dishes with different tastes from the north and the south. Instead of meals, a variety of cold drinks are provided, such as juice, thin ice, ice porridge, shaved ice, ice bean sweet soup, ice coffee, fruit platter, etc. This restaurant adopts the buffet fast food method to provide customers with a more relaxed dining environment and more choices. The decoration of this restaurant is natural and casual, but also has a modern flavor. The walls adopt light and warm colors. The kitchen layout is reasonable and exquisite, and the lighting is good. The overall look is between the properties of a home kitchen and a hotel kitchen.

3. Development Strategy

1. Before the restaurant opens, it must be advertised, because the main customer group is students, and the speed and breadth of information transmission among students are very fast. It is large, so you don’t need to spend too much effort on publicity. You only need simple advertisements in the form of flyers or multimedia (such as speakers).

2. This restaurant adopts a buffet style, with free tea and fresh soup. Moreover, the quality of rice is better than that of competitors. Different methods can be used to make the taste unique, in order to be different from competitors and provide customers with more discounts to attract more customers. In addition, our restaurant also launches barbecue + cold drinks, eight-treasure rice and other couples' set meals. Due to the vacancy of casual dining, this will also become a major feature of our restaurant.

3. Many students are accustomed to the three-point-one-line lifestyle. Many times in order to save time, they will choose the nearest dining place instead of going to a farther restaurant, so they do not choose the geographical location. It will be too far away from the school gate. The restaurant will also launch a food delivery service at the appropriate time and adopt corresponding measures according to different situations. For example: If you order more than three portions (including three portions), you can get free door-to-door delivery. If you order takeout alone, you need to pay a certain delivery fee. This has another advantage. If someone wants to order takeout, in order to avoid delivery, Fee will attract another two takeaways, which can also increase sales.

4. The restaurant uses stainless steel buffet plates, which is economical and environmentally friendly, and waste cannot be dumped casually. You can contact the farmer to collect it regularly for free, which can be mutually beneficial. It is reported that competitors have not done a good job in this regard, so a good dining environment can attract more customers.

5. Although the number of customers will drop sharply during the summer vacation, after all, there are still some students studying abroad, nearby residents and migrant workers. At that time, methods such as reducing production volume and shifting service focus can be adopted to improve the summer vacation. Business conditions. Consider studying for one month during the winter vacation to reduce unnecessary costs.

6. The market economy is rapidly developing, changing, and dynamic. Therefore, it is necessary to look at the development of an enterprise from a long-term perspective and analyze it, and make a long-term plan. After each stage, it is necessary to Summarize the overall status of the business and make next plans, forming a ladder-like development model. After the operation is stable, you can consider expanding the operation, adding other service items, and looking for new markets, doing chain operations, and slowly building your own brand. You can develop into the catering industry that specializes in providing meals for students. In short, we must Only by looking at problems from a long-term perspective can we have a future for our company.

4. Restaurant management structure

There is 1 store manager and cashier, 1 chef and 2 waiters.

The business philosophy focuses on the following points:

Main cultural characteristics: health care, humanistic care

Main product characteristics: vegetarian food with therapeutic and health-care functions Food

Main service features: membership-based tracking service

Main environmental features: green dining environment with traditional cultural flavor

5. Market analysis

Food in university cafeterias has always been a problem. The low quality of university food has become a recognized problem. It only meets the students' food and clothing problems, but the quality is far from reaching the students' needs. Require. The food situation in some universities is worrying, and there have even been mass poisoning incidents in some university cafeterias.

This plan is based on this point. In order to ensure the food safety of college students and improve the food quality of college students, the University Food Alliance is established to provide low-price, safe, high-quality and distinctive food to college students, and At the same time, certain work-study positions are provided for various colleges and universities to help poor students better complete their studies.

Advantages and Disadvantages:

Advantage analysis: This restaurant operation solves the problem of single taste of food in the school cafeteria, and there is no worry about the hygiene of mobile stalls, and it is as convenient as the cafeteria. Fast and save time. In addition, this restaurant adopts a self-service selection method, which should be easily welcomed by customers and save some human resources. At the same time, the meals also provide cold drinks, ice porridge, etc., and free tea.

Simple and comfortable decoration will be a major feature of the restaurant. Students generally like to eat in clean restaurants with good service attitude, so satisfactory service will also be a major feature of our restaurant. In addition, the school cafeteria has a clear meal time limit, and there are few restaurants outside the school that sell breakfast. Therefore, our store outside the school can easily capture this part of the market share lost due to time differences. In other words, by eating at the dining point The market share generated by the potential customer base that wants to dine in the period before and after.

Disadvantage analysis: Because it is just starting up, the scale of fast food restaurants is small, such as human resources and service items for dining are relatively limited. The competition inside and outside the campus is also relatively fierce, so there are still considerable disadvantages. On the other hand, because school holidays are fixed, the number of customers during the winter and summer vacations will drop sharply, and there will be fewer customers during the winter vacations than during the summer vacations. This will be a more difficult problem to solve.

Opportunity analysis: According to our market research and analysis, the market demand for our products exists and has certain competitiveness. And I am a student, a member of this largest customer group, so I can better understand what kind of products and services customers need. From these aspects, I should have a good chance of squeezing into the catering market.

Threat analysis: The quality of a restaurant’s services and products is directly and inevitably related to its operating costs. Therefore, the product price will not be lower than that of competitors, although the overall price will not be too high. , but in comparison, the customer's financial affordability has become a major test. Moreover, costs and profits are also directly linked, and the amount of profit is a major determinant of whether a company can survive in the competition. Furthermore, the differences in customs and eating habits in different places raise another question, that is, whether most customers can recognize or be satisfied with the product, which also needs to be tested.

6. Promotion and market penetration

Promotion strategy:

Preliminary publicity: large-scale, high-intensity, large investment. Later publicity: Pay attention to existing customer relationship management and use this to carry out word-of-mouth marketing. The planning and organization of regular specific activities, such as sponsoring evening parties organized by schools, are used to promote the company and remind customers of their consumption awareness through activities. For holidays, carry out targeted promotional strategies such as distributing flyers.

7. Financial situation analysis

1. According to calculations, it can be initially concluded that the start-up capital for the opening of the restaurant is approximately 10,600 yuan (the venue rental fee is 2,000 yuan, and the application for catering hygiene license and other documents The cost is 600 yuan, the venue decoration cost is 3,000 yuan, the purchase of kitchen utensils is 1,000 yuan, and the basic facilities and other expenses are 4,000 yuan).

2. The costs in the operation stage mainly include: employee wages, material procurement costs, site rental costs, taxes, water, electricity and fuel costs, miscellaneous expenses, etc.

3. Daily operating financial budget and analysis

Based on the budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover can be roughly estimated to be about 800 yuan, with a profit rate of 30%, from which the investment payback period can be calculated to be approximately three months.

8. Marketing mix strategy

Tangible marketing strategy:

Since the restaurant’s economic strength is still weak, it will adopt a marketing strategy that avoids reality and focuses on virtual reality in the early stage. Strategy, avoid a lot of hard advertising marketing, and adopt a set of effective "commitment marketing" to promote products. Promote and advocate the business purpose and philosophy of "Tian Zhi Su" to consumers through menus, posters, cultural brochures, advertisements, promotional activities, etc.

Skilled marketing strategy:

Continuity and planning will determine the restaurant’s inherent advantages in avoiding the shortcomings of low customer loyalty in ordinary restaurants. In order to make This restaurant can establish a sense of authority and trust in the minds of customers. This restaurant will establish a complete member information feedback system to realize its marketing commitments:

l. Customer feedback form. In providing services, staff are strictly required to put customers first and listen carefully to customer opinions.

2. Carry out customer satisfaction to the end. Establish the concept of "customers are satisfied only when they are satisfied" and always think about customers.

3. Establish a restaurant customer service survey form, and have a dedicated person from the marketing department responsible for tracking customers on a regular basis.

Catering Business Plan (3)

1. Development Prospects

Development Prospects I have been living on campus since I was in junior high school, and I know very well the troublesome "eating" problem, that is, The problem of food in the canteen. Since school cafeterias generally serve large pot dishes, although the prices are lower, they are rarely really popular among students. And students’ complaints about the food in the cafeteria are “since ancient times.” Although college students can eat off campus, most students are still willing to eat in the campus cafeteria due to financial reasons. If the quality of food cannot be guaranteed, it will lead to many problems. Students' nutrition cannot keep up, and some students even often skip meals. As a result, diseases such as malnutrition and stomach problems that should not appear among college students are also common, which poses hidden dangers to students' physical and mental health. Therefore, I decided to integrate the advantages and disadvantages of canteens and restaurants and open a student self-service nutritious fast food restaurant.