Catering business plan

Catering business plan (1)

Since ancient times, food has been the most important thing for people. China's first medical classic "Huangdi Neijing" starts from the perspective of nutritional balance in people's daily lives. , requiring people to achieve "five grains for nourishment, five fruits for support, five livestock for benefit, and five vegetables for supplement" to replenish lean energy and maintain longevity, among which miscellaneous grains, seasonal vegetables, and fruits occupy an important position. Usually restaurants attract customers by being economical, affordable and convenient, but I don't take advantage of low prices. I draw on the advantages of existing vegetarian restaurants and combine them with my own innovative ideas. Through site selection, interior decoration, personnel recruitment and training, as well as personalized services with dish characteristics and complete marketing methods, customers can understand the correct eating methods that are perfect, healthy, green and nutritious, reflecting the core competitiveness of the company, that is, the company serves customers What special benefits and added value does it bring?

1. Site selection

Detailed investigation and analysis of the market, understanding of the surrounding environment and geographical location, visibility of service facilities, and production raw materials supply situation. Are there residential buildings, office buildings, large manufacturers, and the consumption power, eating habits, and preferences of the targeted consumer groups? Understand the strength and scale characteristics of surrounding competitors. An initial determination must be made in person. The proposed business area is 500 square meters. There must be three connections (water, electricity, gas) and consult the relevant departments whether it is prohibited to build restaurants.

2. Positioning

While selecting the store location, determine the consumption positioning based on the market analysis and survey. The per capita price is 50 yuan to 60 yuan. It features natural foods and wild fungi, highlighting the cultural concepts of food nutrition and health preservation.

3. Product after-sales

Establish customer files and complaint handling team. Create detailed customer profiles and send text messages or phone calls to send blessings and greetings on holidays, birthdays or special days. Build a good customer base. Complaint handling team. Handle complaints as soon as possible and obtain a satisfactory result from customers, prevent the situation from expanding or have a negative impact on the corporate image, and handle customer complaints reasonably and perfectly.

IV. Institutionalization of internal management

Improve various forms and systems, employee manuals, kitchen position responsibility systems, service manuals, dish standard production sheets, employee information sheets, inventory reports, Monthly expense form, takeout record form, meal ordering form, membership card, employee suggestion box.

5. Personnel Recruitment

The front office foreman and main kitchen staff will be held by themselves, other personnel will be recruited from the society, and the front office waiters will be recruited by the school, and preliminary assessment and training will be carried out at the same time. , recipe customization, employee handbook and learning of various systems. Train employees: Be familiar with corporate culture, fully comply with all rules and regulations, work processes, job skills, professional ethics, grooming requirements, and ten habits:

1. Know the restaurant’s goals, values, and work scope.

2. Use surnames to address guests to increase your affinity. When meeting guests’ needs, you can provide friendly service and greet guests warmly.

3. Customers are given priority at any time and place.

4. Three gentlenesses, courtesy and smile.

5. Make full use of the power given by the restaurant to meet the needs of guests.

6. Constantly raise the shortcomings of the restaurant to improve service and dish quality.

7. Positive communication should not involve negative emotions.

8. Handle customer complaints well.

9. Comply with service industry grooming requirements.

10. Take good care of the public property of the restaurant. There are 11 front office waiters plus foreman and 11 people, 2 people serving dishes, and 13 people in the back kitchen (2 people for cold dishes, 3 people for stir-fry dishes, 3 people for side dishes, 2 people for pasta, 3 people for serving dishes, and washing dishes). Rough machining (2 people)) The salary of the personnel is controlled within 45,000/month, and the training lasts for 20 days until normal operation.

6. Preliminary publicity and marketing

Determine the marketing plan and produce advertising single pages, websites, billboards and commercial advertisements.

7. Equipment procurement and early stocking.

Kitchen equipment, front office equipment, staff dormitory appliances, kitchen raw materials, first understand the market, do more comparisons, and purchase equipment reasonably based on the overall positioning. At the same time as the renovation, kitchen equipment and dormitory utensils are in place. Pay attention to every aspect of equipment procurement: inspection, procurement, acceptance, installation, commissioning and arrange management personnel.

8. Trial operation (10 days)

Conduct a final assessment of employees before the trial operation, and adopt the principle of survival of the fittest. Carry out product marketing (internal marketing and external marketing) at the same time

9. Decoration

The basic layout is 500 square meters, the kitchen is 150 square meters (cold dishes 20 square meters, pasta 20 square meters, Rough processing 10 square meters, hot dishes 100 square meters) changing room 10 square meters, warehouse 33 square meters, office 10 square meters, front office 300 square meters. (Each dining place is 2 square meters) can accommodate 150 dining places and 4 private rooms (the partitions are movable or foldable, which is convenient for conference receptions, birthday parties, etc.) The decoration is based on retro, original and fashionable Perfect combination, reflecting the company's business philosophy and visual identity effect, based on the principles of customer convenience, convenient operation, and convenient equipment operation. The decoration and decoration fee per square meter is between 300 and 450 yuan, and the lighting is completed in 20 days. Warm colors are the keynote.

10. Processing of certificates and licenses

Industry and commerce, taxation, fire protection, environmental protection, epidemic prevention stations, public security bureaus, dormitory rentals

Only if the above are done well. Only by doing these things well and developing continuously can the catering enterprise be improved and improved!

Catering enterprise Plan (2)

The management of entertainment and catering enterprises is very important. Many of these things are what we slowly begin to understand through constant exploration. These are necessary for growth. Experienced facts. It is inevitable that many mistakes will occur in the process of growth, so our country's entertainment and catering management have made many mistakes, but these are in the past, and our catering and entertainment are constantly improving!

With the deepening of China's development, the business development model of domestic service-oriented enterprises will be in line with the world's advanced management models. In view of the weak service awareness, management experience and weak sense of expansion of domestic enterprises, there is no real improvement so far. Industry brands and industry standards, and there is no "oligopoly" that has formed an industry monopoly. Anyone can become the maker of industry standards. In the face of such a special market, whoever finds the best market positioning first and achieves strategic victory will win. Whoever will win the business opportunity and achieve success

1. In view of the above situation, the purpose of this planning book is to find the best market positioning, and on this basis, formulate development strategies, management suggestions and model key points, so as to Achieve healthy and stable development of the enterprise

2. Business projects and market positioning

Business projects: The investment management group will be engaged in entertainment and catering management, beverage and food agency sales,

The management policy of economic hotel chain management, cultural communication planning and other diversified related projects will lay a solid foundation for future development.

Market positioning: The investment management group will use Jiangsu Province as its main development platform. By basing itself on the Yangtze River Delta Economic Circle, it will utilize

its existing geographical, information and human resources advantages to combine powerful forces and complement each other's resources. , achieve ultimate success. Timely launch corresponding types of products and services to meet the needs of different types of guests, and further expand the brand effect, thereby developing into a well-known domestic investment management group.

3. Create a sense of service

All exquisite services come from the understanding of people and people. High-quality service is how to treat everyone cordially. Understand the needs of guests in a timely manner, provide them quickly and accurately, and integrate personalized service concepts to enable guests to obtain material and psychological satisfaction.

Promote star service concepts, including: standardization, institutionalization, refinement, emotion, and branding; thereby winning market competition. Deeply understand that people are always the subject and center of service activities and need the conscious care of others.

4. Capital operation planning

The development and growth of an enterprise cannot be separated from the investment of capital. Only by effectively and rationally utilizing the intangible and tangible capital stock and adopting a reasonable method can the capital be realized. Maximize added value.

a Effective market financing.

b Attract well-qualified partners through brand effect, and export brand and human resources.

c Joint venture to acquire valuable assets for integrated management.

d Reasonably control the asset-liability ratio.

e Cooperate with relevant well-known enterprises to carry out reasonable expansion.

5. Establishment of standardized management

Standardization has now crossed national boundaries and become increasingly international. The realization of standardized management will save people, money, materials and time, thereby achieving the best results. social and economic benefits. The establishment of annotation management is divided into software standardization and hardware standardization. Only the high integration of standardization and personalization can provide high-level services.

Including: service standards, training standards, production standards, financial standards, engineering standards, safety standards, facility standards, marketing planning standards, organizational structure standards, complaint handling standards, etc. Establish corresponding implementation standards and procedures according to business operation requirements so that all employees can fully understand their responsibilities and provide high-level services to guests.

6. Establishment of administrative structure

Senior executives: chairman of the group company, executive director of the group company, general manager of the group company, deputy general manager of the group company.

Mid-level management personnel: financial executive director, human resources director, public relations and sales director, engineering planning director, project development director, general manager of each chain store.

Grassroots management personnel: managers of various departments, supervisors, foremen, consultants, and clerks.

Grassroots staff: employees of various departments, interns.