Healthy meal innovation and business plan

Healthy diet innovation and business plan (selected 5 articles)

In a society where development is constantly accelerating, business plans are used in many places. Business plans are an important tool for entrepreneurs to A feasibility business report used to obtain cooperation support or venture capital before a start-up is established. How should we draw up a business plan? Below is a healthy meal innovation and business plan (selected 5 articles) that I carefully compiled. I hope it can help everyone.

Healthy Meal Innovation and Entrepreneurship Plan 1

Business purpose:

1. Utilize the restaurant’s existing membership resources to organically combine fitness venues and restaurants to form With fitness as the leading brand, leisure, catering, water bars, bars, Western pastries, Western fast food and integrated catering enterprises advocate fitness casual restaurants.

2. Expand a new catering enterprise that organically combines sports, fitness, and dietary nutrition, and gives back to the public a new catering enterprise that adjusts the dietary structure and provides a balanced nutritional mix.

3. Form a sports restaurant based on the combination effect of PAFIK sports and fitness brands.

Business area:

3,000 square meters, 200 casual dining seats

Business goals:

1. Set up dining seats for 200 people ;

2. Per capita consumption is 40 yuan; 2 meals/day

3. Daily sales: 200 people x 40 yuan/person = 8,000 yuan/meal

（ According to lunch market: 60% attendance rate, evening market 70% attendance rate)

Lunch market: 8000x60%=4800 yuan/day Dinner market: 8000x7%=5600 yuan/day

< p> Lunch + dinner = 10,400 yuan/day

4. Monthly sales: Lunch + dinner = 10,400 yuan/day x 30 days = 31 yuan/month

Setting up departments ：

1. Front office service department: 22 people

Restaurant manager; total 5,000 yuan per person

Supervisor: 1,200-1,500 yuan per person Total 1,500 yuan

Foreperson: 800-1,000 yuan/person for 2 people, total 11,200 yuan

Service: 600-800 yuan/person for 14 people, total 11,200 yuan

Passing food: 600-800 yuan/person for 4 people, totaling 3,200 yuan

2. Kitchen Department: 18 people:

Kitchen Supervisor; 1 person

< p> Western chef: 3 people Counter: 3 people

Case: 3 people Western pastry: 2 people

Total 26,000 yuan

3. Bar counter: 800 for 2 people ——1,000 yuan/person totaling yuan

IV. Cashier: 2 people 1,000 yuan/person totaling yuan

5. PA department: 4 people 550 yuan/person totaling 2,200 yuan

p>

6. Warehouse management: 1,000 yuan per person/person totaling 1,000 yuan

7. Finance: 1,500 yuan/person total 1,500 yuan

8. Procurement: 1 yuan/person total yuan

9. Operational accounting:

1. Monthly sales: 31 yuan/month gross profit margin: 68%

2. Gross profit: 31 yuan/month , there are quite a lot of people from this industry, after all, the threshold for catering is relatively low. The big ones range from five-star hotels, and the small ones range from fast food or street food. How to successfully start a business in the catering industry is something many people want to know about experience and plans. The catering investment business plan analyzes specific cases and may be able to help you.

1. Project name

xxxx

2. Entrepreneurial goal

Develop a green specialty catering brand with "xx" as the registered trademark , using reasonable and effective management and investment to build a restaurant with strong cultural characteristics.

XX culture restaurant has become a fashion for catering operators to build stores, mainly because consumers also like to dine in this 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: XX Genxiang, XX Jia and other brand restaurants have become synonymous with "state-owned enterprises". Advancement and poor management are on the verge of elimination.

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 custom-xx, Chongqing Caigenxiang; xx, 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, and 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. Is diet safety 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 applying 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 gain a detailed understanding of the target consumer groups, competitors (including financial status, operating status, number of employees, etc.), The status of the business district in which it is located, as well as 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 Features

The Sichuan, Guangdong, Shandong and Beijing fusion cuisine, which is 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 was established The responsible food research and development room produces two innovative dishes every week and changes the recipes every quarter, so as to ensure that we have products that no one has, good products that others have, and stable quality. The dishes are based on Bayu culture and use exotic fresh raw materials 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 use full floor-to-ceiling glass. 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 (and the distance between the landing table and the passage of employees and customers must be deducted). 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 fire heads. 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 (enough space for drinks), cashier warehouse (2), office, utility room, dressing room , power distribution 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 "xx" next to 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 toilets.

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

9. Investment cost budget

1. Decoration: 1.3 million

2. Kitchen equipment: 300,000

3. Lighting equipment , air conditioning (not using central air conditioning), bathroom, office, cashier: 800,000

4. Restaurant appliances: 300,000

5. Early advertising fees, opening ceremony: 150,000

6. Liquidity: 500,000 in total *** Capital preparation: 3.5 million (including unforeseen expenses) plus 500,000 in rent *** 4 million in total

10. Personnel Configuration

1. Kitchen: 50 people

2. Floor (including logistics): 70 people.

General Manager: Responsible for the operation of the entire restaurant.

Lobby Manager: Assist the general manager and be responsible for floor management.

Sales manager: Assist the general manager and be responsible for the sales of the restaurant.

Work Director: Responsible for the area management of the floor.

Working Director: Assist the director in refining each sub-segmentation.

Nutritional ordering staff: specializes in ordering dishes, nutritious side dishes, and recommended dishes for guests.

Salesman: Responsible for the restaurant’s sales guidance and return visits.

Waiter: Perform service work for guests.

Welcome: Welcome guests and lead them to their seats.

Server: Responsible for delivering the dishes ordered by guests to each table.

Parking Attendant: Responsible for leading guests to the store and taking care of the vehicles of dining guests.

Warehousekeeper: Responsible for the management, sending and receiving of items in the warehouse.

Cashier: Responsible for the daily settlement of guests’ meals.

Bartender: Responsible for distributing drinks and making fruit plates.

Cleaner: Responsible for the cleaning of the entire restaurant.

Purchaser: Responsible for the purchase of items in the entire restaurant.

Artist: Responsible for the publicity work 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 of the entire restaurant.

Audit: Responsible for supervising and inspecting the account verification work of the cashier, bar, and warehouse.

Quality Inspection Inspector: Responsible for the behavioral standards of all departments and positions in the restaurant. Appearance, quality inspection, etc.

Finance Department: Responsible for the processing of all accounts of the restaurant. Healthy Meal Innovation and Entrepreneurship Plan 3

1: Company Overview:

The customer groups targeted by our store are college students, nearby residents and migrant workers. The business area is about fifty square meters. It mainly provides breakfast, lunch, dinner, specialty cold drinks and casual dining. Breakfast features Zhejiang and other southern snacks, and of course 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, 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.

2: Overview of fast food restaurants

1. Our restaurant belongs to the catering service industry, named Yipin Sanxiao Fast Food Restaurant, and is a joint venture. It mainly provides Chinese breakfast, such as fried dough sticks, xiaolongbao and other Chinese snacks and side dishes. Lunch and dinner mainly focus on stir-fries and smokeless barbecue.

2. Yipin Sanxiao fast food restaurant is located in the South Street Commercial Pedestrian Street. It was a small fast food restaurant in its initial stage. In the future, it will gradually develop into a Chinese fast food chain store like KFC and McDonald's.

3. Hire chefs with many years of experience. With our wisdom, talent, professional management knowledge and dedication to our business, we will surely lead the industry.

3. Business objectives

1. Due to its geographical location in a commercial street, the customer base is relatively abundant, but there are also many competitors, especially since our store has just opened and wants to open up the market. We must work hard on service quality and product quality, and further expand our business scope to meet the different needs of consumers. The short-term goal is to gain a firm foothold in the South Street Commercial Pedestrian Street and strive to recover costs within one year.

2. Our store will add 3 branches within 3 years, and gradually develop into a fast food chain group with strong economic strength and a certain market share, carving out a world among many fast food brands in the island city, and It has become a well-known brand in the catering market.

4. Market Analysis

1. Customer source: The target customers of urban fast food restaurants are: general consumers who go to South Street Commercial Pedestrian Street for shopping and entertainment, accounting for about 50%; nearby schools students, store workers, and community residents, accounting for about 50%. The number of customers is sufficient and the consumption level is medium to low.

2. Competitors:

There are 4 major competitors near Yipin Sanxiao Fast Food Restaurant, of which 1 is a large one and the other 3 are small fast food restaurants. . These four hotels have been operating for more than 2 years. XX fast food restaurant operates both Chinese and Western styles, the price is relatively expensive, and the customer base is sparse. The other three small fast food restaurants have poor hygiene, poor service quality, and crowded and dirty dining environments. Our store has seized on the existing shortcomings of these four fast food restaurants and launched marketing strategies such as "high quality and low price", striving to occupy a place in the fierce market competition.

5. Business plan

1. Fast food restaurants are mainly for the public, so the prices of dishes are not too high and belong to the low-to-medium price range.

2. Vigorously promote convenience snacks, have a wide variety of breakfasts, be cheap, and launch Chinese-style breakfast packages based on local conditions.

3. Provide economical, nutritious dishes for lunch and dinner, and provide an elegant dining environment. Healthy Diet Innovation and Entrepreneurship Plan 4

1. Entrepreneurship Background

In recent years, my country’s catering industry has developed rapidly, with rich varieties of catering, a rapid increase in the number of stores, and various types of restaurants and hotels. Emerging one after another, industry competition is becoming increasingly fierce.

At the same time, the arrival of foreign fast food has also posed severe challenges to my country's catering industry. With the large-scale inroads of foreign fast food, a new catering business model - chain operation has gradually attracted the attention of the majority of practitioners. Chain operations have changed the traditional small production and management methods, effectively reduced operating costs, expanded market share, and brought huge economies of scale to enterprises. Domestic people of insight have begun to use chains as an effective means to develop production and operations. For example, Beijing Quanjude Roast Duck Group, Dong'an Catering Group, Tianjin Goubuli Group, Dalian Bohai Hotel Group, etc. are at the forefront of chain operations in the domestic catering industry. The scale development of the industry has played a driving role. But in general, chain operations in our country, especially chain operations in the catering industry, are still in their infancy. Vigorously developing chain operations is an effective way and the only way for the catering industry to improve economic benefits.

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 snacks. There are many varieties, complete tastes and rich nutrition, giving diners more choices. Lunch and dinner focus on healthy dishes. 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, casual, and modern at the same time. The walls adopt light and warm colors. The kitchen layout is reasonable and exquisite, with good lighting. The overall look is between the nature of a home kitchen and a hotel kitchen.

Initial stage (January-March)

The main products are meals for three urban groups with different health conditions. The market strategy is to squeeze out Chinese catering through active and effective marketing strategies. and the market share of health care drugs; establish a good brand image of "green food", enhance visibility and reputation; recover the initial investment and actively carry out market promotion.

Medium term (1 year)

Consolidate and expand the existing market share, further improve the restaurant’s management system, and improve the scientific management level of the enterprise; start preparations necessary for brand expansion The construction of a corporate image identification system, unified distinctive and advantageous meals, and a unified management model.

Long-term (2 years)

By then, the restaurant operation has entered a stable and good state. As the power and influence of the company increase, the service scope can no longer satisfy potential customers. When necessary, use franchising to open up new market space and expand the restaurant's radiation range and influence.

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, just simple advertising in the form of flyers or multimedia.

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 sets unique couple's set meals according to different festivals, which 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 both 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 customer base will drop sharply during the summer vacation, 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, we must look at the development of an enterprise from a long-term perspective and analyze it, and make a long-term plan. At each stage, we should review 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: food therapy and healthy diet innovation and business plan 5

Proposed name:

Spicy restaurant (spicy, positioned as a Sichuan cuisine restaurant that includes elements such as youth, fashion, love, hotness, and fast food)

Site selection conditions :

Standard facade house, with five conditions: passenger transportation center, tourism center, office center, commercial center, and residential center. It is also the largest university community in Leshan, with convenient transportation and broad vision. The only drawback is that there is no suitable parking space, so we can only use the underground parking lots of the surrounding shopping malls.

Catering plan market research:

After preliminary pre-investment market research, the target consumer group we positioned is the large group of college students and the large group of residents on Xiaoba Road nearby; Competitors are mainly existing and soon-to-open Chinese restaurants, especially fast-food restaurants of major brands that have entered large shopping malls. There are more competitors with young, fashionable, and fast as their elements, but more competitors with love and hotness as their elements. Few; the business district where Xiaoba Road is located has been very developed in the past. After the new business atmosphere is fully created, it will become a huge consumer business district comparable to Xujiahui in the short term; the legal procedures and lease contracts related to the catering industry have been clarified, and the supply Business relations need to be strengthened. Complete, detailed and planned market research, especially consumer preference research, needs further development.

Catering features:

Using Sichuan cuisine as the main cuisine, it promotes the Bashu food culture. The dishes are designed with "spicy" as the main color, and the spicy food culture and fashion elements are combined with youth, love, Integrate promotion of hot and fast dishes; design fast food set meals, and actively explore the Hunan and Jiangxi cuisine fast food consumer market and delivery market.

Proposed scale:

The construction area is 100 square meters, the 1-bay shop has 50 square meters upstairs and downstairs, and the monthly rent is 33,000 yuan. Proposed personnel: 2 chefs, 2 assistant chefs, 4 store waiters (including foreman and cashier), the total monthly salary should be controlled within 10,000 yuan.

Preparation for opening:

Signed in mid-February, rent-free for two months, handling government affairs such as industrial, commercial, taxation, fire protection, personnel recruitment and training, formulation of job systems, and menu design in March In addition to price design, decoration matching and in-store decoration, supplier contact, first batch of material stocking, online promotion, etc., it will be trial-opened in mid-April and officially open on May 1.

Opening planning:

Two weeks of trial operation and two weeks of official opening celebration. During the event, you can enjoy discounts for event promotion; media promotion planning, outdoor on-site planning, in-store layout, promotion Event design, etc.

Investment budget:

Rent and deposit working capital 165,000 yuan, fixed asset investment 150,000 yuan (decoration 100,000 yuan, electrical appliances and kitchen equipment 30,000 yuan, furniture decoration, etc. 2 10,000 yuan), material working capital of 15,000 yuan, totaling 330,000 yuan.

Operating costs: rent 33,000 yuan/month, water and electricity 2,000 yuan/month, labor 10,000 yuan/month, promotion and promotion average 3,000 yuan/month (used intensively on festivals, about 5,000 yuan each time) , do it 5 times throughout the year, and use the remaining 11,000 yuan on daily basis), tax 01,000 yuan/month, other expenses 04,000 yuan/month, the total monthly cost is 53,000 yuan, and the annual cost is 636,000 yuan.

Depreciation of fixed assets: The fixed assets are 150,000 yuan. The depreciation is budgeted to be completed in 2 years, that is, the average monthly depreciation is 0.625 million yuan. The depreciation funds can be used for turnover, but must be budgeted for renovation after 2 years.

Profit budget:

The estimated monthly turnover is 150,000 yuan, and the estimated gross profit is 65% (more than 75% of the gross profit must be controlled internally, leaving 10% room for discount sales), which is 9.75 Ten thousand yuan, the depreciation of fixed assets is 6,250 yuan/month, the cost expenditure is 53,000 yuan/month, and the net profit is 38,250 yuan. The annual net profit is 459,000 yuan.

Survival analysis:

The break-even point of a single store is a monthly turnover of 91,200 yuan, that is, an average daily turnover of 3,040 yuan, and an annual turnover of 1,094,400 yuan. If the annual turnover in the first year is less than 1.0944 million yuan, then the conditions for survival are not met and must be adjusted or resold as soon as possible; if the annual turnover in the first year is higher than 1.0944 million yuan, then the conditions for survival are met and efforts can be made to improve; If the annual turnover reaches 1.8 million yuan in one year, you can take steps to consider further development.

Profit distribution:

60% of the annual net profit of 459,000 yuan is used to improve the brand and continue to invest in opening stores, which is 275,400 yuan; 40% of the annual net profit is used for shareholder dividends , that is, 183,600 yuan.

Expansion plan:

If the annual turnover in the first year reaches 1.8 million yuan and the net profit for continued investment is greater than 250,000 yuan, then 3 will be opened in the second year branch. ;