3 catering project planning book model

With the improvement of economic level, the catering industry is developing better and better, and many people want to start businesses in the catering industry. The following is a sample catering project plan, for your reference.

Sample catering project plan 1

First, an overview of fast food restaurants

1. Our restaurant belongs to the catering service industry, and its name is Urban Fast Food Restaurant, which is a sole proprietorship enterprise. Mainly provide Chinese breakfast, such as fried dough sticks, steamed buns and other Chinese snacks and side dishes. Lunch and dinner are mainly cooking and smokeless barbecue.

2. Urban fast food restaurant is located in the commercial pedestrian street of Weihai Road. It started as a mid-range fast food restaurant and will gradually develop into a Chinese fast food chain like KFC and McDonald's in the future.

The owners of urban fast food restaurants are restaurant managers and chefs, all of whom have 6 years of catering experience. With our wisdom, talent and dedication to the cause, they will definitely lead the way in this industry.

4. Our store needs venture capital of RMB 10000, which has been raised and the remaining RMB 10000 has been loaned to the bank.

Second, the business objectives

1. Because it is located in the commercial street, its customers are relatively rich, but there are also many competitors. In particular, our store has just opened. If we want to open the market, we must work hard on service quality and product quality, further expand the business scope and meet the different needs of consumers. The short-term goal is to gain a foothold in Weihai Road Commercial Pedestrian Street and recover the cost 1 year.

2. Our store will set up three branches in three years, and gradually develop into a fast food chain group with strong economic strength and certain market share, and make a breakthrough among many fast food brands in the island city and become a well-known brand in the catering market.

Third, the market analysis

1. tourists: the target customers of urban fast food restaurants are: ordinary consumers who go shopping and entertainment in Weihai Road commercial pedestrian street, accounting for about 50%; Students from nearby schools, store employees and community residents account for about 50%. The number of tourists is sufficient and the consumption level is low.

3. Competitors:

There are four competitors in the vicinity of fast food restaurants in urban areas, including 1, and the other three are small fast food restaurants. These four hotels have been in operation for more than two years. ? Fast food restaurants operate both Chinese food and western food, which are more expensive and have few customers. The other three small fast food restaurants have poor hygiene, poor service quality and crowded and messy dining environment. Our restaurant has seized the existing disadvantages of these four fast food restaurants and launched? Good quality and low price? And other marketing strategies, and strive to occupy a place in the fierce market competition.

Fourth, business plan.

1. Fast food restaurants are mainly for the public, so the price of vegetables is not too high, which is low.

2. Vigorously develop convenient snacks, with a wide variety of breakfasts and low prices, and introduce Chinese breakfast packages according to local conditions.

3. Provide economical and nutritious dishes for lunch and dinner, and provide an elegant dining environment.

Be ready to develop new products at any time to meet the changing market demand. For example, what are the goals for this year? Delivery home? Service.

5. Business hours: morning till night!

6. For the above plans, we will work together and do our part. We will help each other in health, service, price and nutrition, and strive for more customers.

Verb (abbreviation of verb) personnel plan

1. How many full-time employees (including chefs) and how many temporary employees (including chefs) our store initially plans to recruit at the beginning of its opening are as follows:

1) Recruiting local hukou through the labor market, having certain work experience and good professional ethics, aged between 20 and 30, and interested in joining the catering industry.

Applicants come to our store for an interview with the "Registration Form for Recruiting Employees" and attached personal information.

2) Those who pass the interview, written examination and physical examination shall sign a labor contract (including probation period).

2. In order to improve the overall quality of service personnel, all recruited personnel need to receive 2 months of training, the specific contents are as follows:

1) Make a training plan, determine the training purpose and make an evaluation method.

2) Implement the training plan and learn labor discipline and various rules and regulations.

3) Those who fail to pass the examination will be suspended from study, and 20% of their salary will be deducted until they are qualified. Failing the exam three times, all the wages and benefits of the month will be deducted.

Intransitive verb sales plan

1. Conduct a series of publicity work before opening to introduce our store to consumers? Good quality and low price? Sales strategy, and will issue questionnaires to improve our products and services according to the needs of consumers.

2. Introduce membership system, season card and monthly card to attract more customers.

3. Those who spend 1000 yuan per month can participate in the big lucky draw at the end of each month, and the winner (1) can get a gift certificate worth 888 yuan.

4. A gift certificate with a monthly consumption of 100 yuan 10 yuan, a gift certificate from 200 yuan to 20 yuan, and so on.

Seven. financial plan

All the accounts in our store should be recorded in time, and the money for expenditure and income should be recorded or recorded before use. The bookkeeping method is double entry bookkeeping, which is scientifically managed to avoid accounting confusion. Daily income should be counted in time, and all menus of ordering and receipt must be made in duplicate for checking and recording. All items in the store are fixed assets in the store and shall not be destroyed or taken away at will. Total monthly income, excluding all expenses, is deposited in the bank; If the monthly income is higher than planned, the salary will be adjusted appropriately to arouse everyone's enthusiasm for work. If the hotel's property is found to have been destroyed without reason at work, it will be deducted from the salary or bonus of the responsible person.

1) Fixed assets of our store

N sets of tables and chairs

Business area n square meters

N sets of freezers

Some stoves

2) What is the daily working capital?

(Mainly used for emergency and temporary procurement)

3) For the accounts, there should be a daily account, a monthly account, a quarterly account and a year-end general ledger, so that the profit and loss of the enterprise can be clearly seen on the books and avoid the blindness of management.

Note: As it has just started business, we should be cautious in all kinds of expenses, but we should ensure the quality of food and try to keep the lowest price.

Eight. appendix

Appendix 1 legal requirements

In order to ensure food hygiene, prevent commodity pollution and harmful factors from harming the human body, safeguard people's health and enhance people's physique, the requirements of relevant national and local laws and regulations are strictly observed as follows:

First, food production and marketing enterprises and food vendors must first obtain health permits issued by the administrative department of health before they can apply to the administrative department for industry and commerce for registration. Those who have not obtained the hygiene license shall not engage in food production and business activities.

Food producers and business operators shall not forge, alter or lend hygiene licenses.

Two, the food production and operation process must meet the following hygiene requirements:

(a) keep the internal and external environment clean and tidy, and take measures to eliminate harmful insects such as flies, rats and cockroaches and their breeding conditions.

(2) Food production and marketing enterprises shall have factory premises for processing, handling, packaging and storing food raw materials suitable for the variety and quantity of products.

(3) There should be corresponding facilities such as disinfection, dressing, washing, sorting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rat prevention, washing, sewage discharge and garbage and waste storage.

(four) the introduction of equipment and technological process should be reasonable, to prevent cross-contamination between the food to be processed and the directly imported food, and between the raw materials and the finished products, and the food should not be exposed to toxic and unclean substances.

(5) Tableware, drinking utensils and containers for direct food must be washed and disinfected before use, and cookware and utensils must be washed and kept clean after use.

(6) The conditions of containers, packages, tools and equipment for storing, transporting and loading and unloading food must be safe and harmless, kept clean and prevented from food pollution.

(seven) the food for direct entrance should be packaged in small packages or non-toxic and clean packaging materials.

(eight) food production and sales personnel should always maintain personal hygiene, and must wash their hands and wear clean work clothes when producing and selling food; When selling directly imported food, sales tools must be used.

(9) Water must meet the hygienic standards for drinking water in urban and rural areas stipulated by the state.

(10) The detergents and disinfectants used shall be safe and harmless to human body.

Three, prohibit the production and operation of food:

(a) corruption, rancidity, mildew, moth-eaten, unclean, mixed with foreign objects or other sensory abnormalities, which may be harmful to human health.

(2) containing or contaminated by toxic or harmful substances, which may be harmful to human body.

(3) The content of pathogenic parasites, microorganisms or biotoxins exceeds the national standard.

(four) meat and its products that have not passed the medical and health inspection or inspection.

(5) Birds, mammals, aquatic animals, etc. And articles about their deaths due to illness, poisoning or unknown causes.

(six) the container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution.

(seven) doping, adulteration, forgery, affecting nutrition and hygiene.

(8) Processing non-food raw materials, adding non-food chemicals or treating non-food as food. Others do not meet the food hygiene standards and hygiene requirements.

Four, accept the food hygiene supervision and inspection of the polar health department on schedule.

Model essay on catering project planning book II

Background overview

With the development of society, people's lives have been met materially. At this time, people began to pursue a spiritual lifestyle. What is the top demand of the spiritual level? Self-realization? Demand. This is also the reason why diy (the spirit of "do it yourself, do it yourself, experience it yourself, challenge yourself and enjoy it") has risen in recent years. Incorporating diy elements into catering can make people enjoy and have fun at a higher level while meeting their basic needs. In addition, diy restaurant is also a fresh experience, giving people who like early adopters and excitement another choice. There are certain business opportunities in it. College students are at the forefront of society in accepting new things, and the market prospect of opening diy restaurants on campus will be broader.

item description

Diy catering is a creative industry combining catering and entertainment, which is different from traditional catering and entertainment. Diy Entertainment Restaurant is a semi-enclosed space with many kitchens and restaurants, where cooking materials are provided and guests can do whatever they want and will do. The friends who got together presented their own specialty dishes, and everyone tasted and raised their glasses together.

Market and competition analysis:

At present, what is criticized in universities is the meals in university canteens. The quality of college meals is not high, which only meets the problem of food and clothing for students, but the quality is far from the requirements of students, which has become a recognized problem. The diet situation in some universities is worrying, and even some university canteens have been poisoned collectively. In order to ensure the safety and improve the quality of college students' diet, the College Students' Diet Alliance was established to provide low-cost, safe, high-quality and distinctive food for college students, and at the same time provide some work-study jobs for colleges and universities to help poor students complete their studies better. Diy catering service is a new project. There are not many similar catering services in China, and most of them are concentrated in larger cities. As far as I know, there is no similar catering service in Linyi. Linyi has many colleges and universities, and it is also a famous tourist city, which has a relatively good market. Compared with the traditional catering service, diy catering service does not need to hire expensive and superb chefs, which has certain advantages in cost.

Implementation scheme:

1. investment funds: the initial investment is about 50,000 yuan. If the income is considerable,

If there is, it can be expanded in multiple periods. The financing method can be sole proprietorship or in kind.

Partner system.

2. Address selection: Choose Linyi University Restaurant or University Student Activity Center.

Object-oriented is mainly for teachers and students at school. The sanitary conditions of the restaurant should also be clean and tidy.

Jay, the area of the restaurant is also required to be relatively large, so it is a relatively large outdoor venue.

Suitable.

3. Main business:

(1), providing diy catering services;

(2) Providing venues for rent;

(3) If customers don't like to cook by themselves, restaurants can also provide catering.

4. Target customers:

(1), young students;

(2), lovers in love;

(3), teachers;

5. Main profit model:

(1), the income from providing diy catering services and venue rental can be charged according to the number of people.

(2) Income from providing raw materials. The price of raw materials provided by restaurants is about 200% ~ 300% of the market price;

(3) Rental entertainment income.

6. Advertising: Distribute a large number of postcards and advertisements to schools and communities, and contact them.

Joint promotion of customs officers with travel agencies and companies.

Financial management:

1, store rent 100 square meters, about 20 14 yuan/month, 2 waiters+1 assistant chefs +2 weekend jobs, 5,000 yuan/month, decoration business preparation, 20 14 yuan, restaurants and related entertainment.

2. It is estimated that the per capita consumption in 20 yuan will be 30 customers on weekdays and 100 customers on weekends, with a profit rate of 50%.

Risks and countermeasures:

1 external risks

With China's entry into wto, large foreign catering companies have entered China, and international brands have entered the campus of China University more and more quickly, which will surely bring great impact to the catering industry in China. The competition in the catering industry is fierce, especially from foreign fast food chains, such as KFC and McDonald's in China.

It occupies a large market share in the fast food industry.

2 Internal management risks

The catering industry is a relatively low-tech industry, but it needs strict management to win the trust of consumers. For most self-operated restaurants in China, the internal management is loose and the quality of service personnel is low. How to establish a modern enterprise system, improve the operating mechanism and strengthen the internal management of enterprises is related to the survival and success of enterprises.

3 market risk

The market is constantly changing, so we must consider the risks of the market. Specifically, there are the following risks:

(1) In the development stage of this project, similar restaurants may open in the market at the same time.

(2) Risks in the production stage of the project. If the project has been put into production, but no marketable products have been produced, the project may not have enough capacity to pay production expenses and repay debts.

(3) The risks in the production and operation stage of the project, and the benefits after the project is put into production depend on the sales volume and other performances of its products in the market. For this stage of the project, the biggest source of market risk and the competitive risk of catering industry in the market, if the project is put into production with good benefits, it is likely to bring about the birth of a series of similar commercial projects, thus intensifying the competitive pressure of this project. 4 raw material resource risk

The raw materials of this restaurant are mainly fruits and vegetables, beans and fungi, and it is the most popular green natural pollution-free food at present. In particular, this restaurant is a health-care restaurant, which needs professional knowledge and technical input in the selection of raw materials, which is conducive to purchasing fresh, natural and pollution-free green food.

5 countermeasures

Draw lessons from advanced production technology and experience, and develop their own special foods. Strict management, regular training of personnel, the establishment of customer service reports.

Strict project planning is carried out in the project development stage to reduce project risks.

After entering the market, understand the food market cycle, don't stand still, and actively develop and update food.

Establish and maintain long-term cooperation with raw material suppliers to ensure the supply of raw material resources.

Insurance and Legal Affairs The insurance for the Fitness Center will be purchased through China Ping An Insurance Company. Asset insurance will cover the actual market value of fixed assets and private assets, and commercial accident insurance will ensure compensation for the loss of fixed cash inflow caused by the closure accident. In order to prevent legal proceedings caused by accidents that damage the interests of members and customers, we will also buy general liability insurance. Of course, the center manager will take relevant preventive measures, such as providing appropriate guidance, giving necessary warnings, and signing contracts with members without liability clauses. The legal affairs of the center are handled by experienced law firms.

Exit mechanism:

If the business is not good, you can transform to traditional catering, or transfer or sublet others, or directly withdraw processing equipment.

3 model articles of catering project planning book

1. Project Name: Green Special Catering (Bawei Restaurant)

Second, what is the development goal of entrepreneurship? Eight dimensions? In order to register the green catering brand with trademark, through reasonable and effective management and investment, a limited chain company of green catering with strong Bayu culture was established. Bayu Culture Restaurant has become a fashion for catering operators to build stores, mainly because consumers also like to eat in this environment. Let consumers know some local historical knowledge in the process of eating, and customs and culture are its greatest advantages. This kind of restaurant will not be eliminated in the short term. Of course, it also depends on the level and depth of restaurant culture excavation.

Third, the analysis of the market situation of restaurants:

1. Brand restaurants: Chen Mapo, Taste Jianghu, Bian Shi Caigenxiang, Chuandong Hometown and other brand restaurants have been established? The synonym of state-owned enterprises is on the verge of being eliminated because of its lack of progress and low management.

2. Hotel restaurant: Because of it? High threshold? With its public image and book-like management style, it has rejected most consumers, and all restaurants except Jinjiang Hotel, Jiayuan International Hotel and Crowne Plaza Hotel are operating in a bleak way.

3. Folk culture restaurant: Because of its unique store design, novel dishes and reasonable prices, it has become the main restaurant for citizens to consume. Among them, the representatives are: folk customs? Baguo Buyi, taoranju and Chongqing Caigenxiang; Culture? Cuisine sources: Red Apricot, Daronghe, Private Cuisine, Rong Apricot, Wen Apricot, Man and so on. To sum up, if you want to succeed quickly, you must take the road of folk culture restaurant. With the steady and rapid economic growth, the income level of urban and rural residents has improved significantly, and the catering market has shown a strong development momentum.

At present, in China's catering market, Chinese-style dinner is the mainstay, while western-style dinner is gradually emerging, but the scale is still small; Fast food is mainly western fast food, KFC, McDonald's, Pizza Hut and so on. These are the main players in the market. Chinese fast food is booming, but it still can't be with? Foreign fast food? Against each other. Compared with the successful marketing model of specialization, branding and chain of foreign fast food. The development of catering in China is obviously inferior. How to occupy that part of the market is a problem we need to solve. As people pay more attention to their own health and food safety. However, after the exposure of obesity caused by long-term consumption of foreign fast food fried and high-energy food. Food safety has become a hot topic? How to give consumers a safe diet has become the theme of the future development of the catering industry. It can be predicted that it will be the development trend of catering industry in the future to advocate green consumption by using the concepts of environmental protection, health and safety. The proposal of green characteristic catering is actually the progress of social civilization and a new concept of catering culture. In the next few years, the business model of catering industry in China will be diversified, the internationalization process will be accelerated, and green cultural catering will surely become fashionable, which undoubtedly brings opportunities for investing in green catering industry.

4. Market research: Before deciding to invest, it is necessary to conduct detailed market research to specifically understand the target consumer groups and competitors (including financial status, operating status, number of employees, etc. ), their business circle, and the legal procedures, lease contracts, supplier relations and so on related to the catering industry. The catering consulting company is responsible for specific projects. Location conditions: the business district must have three conditions: office center, commercial center and residential center, and it must be a standard facade with convenient transportation, broad vision and parking space within 50 meters. Dozens of cars must be parked at or around the entrance of the selected venue (excluding the parking lot). Do not choose more than the third floor (preferably the second floor or the first floor). The rent shall not exceed 40 yuan/m2, and the catering consultant shall be responsible for site selection.

5. Catering features: Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Daronghe cuisine, which are based on secret recipes, promote the green food culture of Bayu and Chongqing, and the dishes are unique; And set up a food research and development room with catering consulting company as its main responsibility, produce two innovative dishes every week and change the menu once every quarter to ensure that the products are available to everyone, excellent for everyone and stable in quality. The dishes are based on Bayu culture and take exotic fresh raw materials as allusions. The R&D hall has innovated dishes that are consistent with the decoration style, green, nourishing and healthy, and have good color and fragrance. Thirdly, arrange a set of four-season special nourishing packages (beauty, fitness and ecology), and finally use two special wedding banquets (omitted) and special birthday banquets (omitted) to increase the income of the restaurant.

6. Positioning of the target market. Green catering industry acceptable to middle and high income earners. Customer base: individual and private owners+white-collar workers+others.

Seven, the market strategy. Product standardization, standardization, scientific management and chain operation. It also introduces Huang Xiaoping's Ten Regular Management Law which is superior to Hongkong's Five Regular Management Law. The catering consulting company is responsible for the implementation.

Eight, restaurant design

1. The design of the whole restaurant reflects the cultural style of Bayu, and the color is slightly lighter than walnut. Bayu culture covers the whole restaurant.

2. Although it is a cultural green restaurant, guest facilities, especially bathroom facilities (washbasin, toilet, hand dryer, toilet paper, etc. ) strive for high-end. 3. Dining chairs, tables, bowls, plates, spoons, chopsticks racks, food containers, clothes sets, chopsticks sets, curtains, tablecloths, oral cloths, clothes, reception desks, water labels, etc. Must be customized and marked with restaurant logo.

4. There should be more than fifteen private rooms (guests like to eat in private rooms more and more), all of which are made of floor-to-ceiling glass. The purpose board is used on the ground, the wall has a special hole for passing vegetables, and the room is equipped with an internal telephone. Deluxe rooms must be equipped with TV, sofa and other equipment)

5. The lobby should have 25 standard meters that can accommodate ten people (the distance between the platform landing and employees and customers should also be deducted). Better have a stage. Anti-slip 80 cm brick is laid on the ground, and warm fluorescent lamp is used as the main light source on the ceiling (saving electricity and improving brightness).

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

7, the kitchen spectrum anti-skid floor tile, fire head must be around 10. Including cold dish room, snack room, dishwashing room, warehouse and Dutch room. The kitchen shall not be less than 300 square meters.

8. The whole restaurant includes: sales reception area (large desk, sofa), bar (with enough space for drinks), cashier warehouse (2), office, utility room, dressing room, power distribution room, sound control room, etc.

9. Name of the private room: use the old city gate of Chongqing 17th Road or the old place name of Chongqing (there are pictures or photos of its origin in the private room), or use the movable private room name (such as Wang Fu, Lifu and Zhaofu). ), hang the guest's surname in front of the door when eating).

10, the door plaque is made of wooden signboard (bronzing).

1 1, is there a door or a front hall? Xxx sequence or fu? .

12, the guest's reservation is carved in wood.

13, the picture frame of Chongqing food culture (Chongqing folk songs and children's songs) is hung in the corridor of the private room, and the source allusions of our special dishes are hung in the hall.

14, Stefanie Chongqing or Chongqing Xiehouyu comics are hung in the toilet.

15, the menu is specially designed. Our famous dishes are all photographed in color, and the menus are printed on every page. Wine order? .

Nine. Investment cost budget (according to 2014m2)

1. Decoration: 1.3 million.

2. Kitchen equipment: 300,000 yuan

3. Lighting equipment, air conditioning (without central air conditioning), toilet, office and cashier: 800,000 yuan.

4. Dining room utensils: 300,000 yuan

5. Pre-advertising fee and opening ceremony:10.5 million yuan.

6. Working capital: 500,000 yuan * * Fund reserve: 3.5 million yuan (including unforeseen expenses) plus 500,000 yuan * * rent of 4 million yuan.

X. Staffing

1, kitchen: 50 people

2. Floor (including logistics): 30 people

XI。 Profit and loss forecast

1. If there are 500 person-times per day in 40 yuan, the monthly turnover is 600,000, the expenses are controlled at 6.5438+0.8 million, the comprehensive gross profit is calculated at 50%, the monthly profit is 6.5438+0.2 million, the annual profit is 6.5438+0.4 million, and the payback period is 3 years.

2. If the per capita 40 yuan is 700 person-times per day, the monthly turnover is 800,000, and the expenses are controlled at 240,000, and the comprehensive gross profit is calculated at 50%, the monthly profit is 6,543,800 yuan, the annual profit is 6,543,800 yuan, and the investment payback period is 2 years.

3. If the monthly turnover is 6,543,800+0,000, the expenses are controlled at 300,000, the comprehensive gross profit is calculated at 50%, the monthly profit is 200,000, the annual profit is 2.4 million, and the investment payback period is 654.38+0.5 years.

4. If the per capita 40 yuan 1 10,000 person-times, the monthly turnover 1 0.2 million, the expenses are controlled at 360,000, the comprehensive gross profit is calculated at 50%, the monthly profit is 240,000, the annual profit is 2.8 million, and the payback period is a little over1year. In order to shorten the investment recovery time, we should try our best to save decoration expenses.

Twelve. decorate

1, open tender.

2. Choose a decoration team with experience in large-scale restaurant decoration.

3. The company will assign special personnel to supervise the decoration and discuss the design scheme with the decoration party at any time.

4. The renovation time shall not exceed 3 months (it must be opened before the end of the year).

Thirteen. staff recruitment

1. Start the recruitment work two months in advance.

2. Start pre-job training for employees one month in advance.

3, ten days before the start of work (cleaning)

Fourteen advertising planning

1, plan the opening advertisement half a month in advance 1.

2. Advertisements began to appear 1 month in advance.

3. At the beginning of the renovation, cloth advertisements appeared around the restaurant.

4. Plan the opening ceremony 20 days in advance.

Fifteen. Supplier access

1. Contact the supplier two months in advance.

2. Set the supplier list 1 month in advance.

16. Pre-renovation procedures, various business procedures (industry and commerce, taxation, urban management, police station, etc. ) must be completed before opening.

17. Rules and regulations All rules and regulations of the company must be written one month in advance.

1, corporate philosophy

2. Financial management system

3. Employee code

4, the 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 various departments

10, Ten Conventional Management Laws in Huang Xiaoping

1 1, Employee Performance Appraisal Management Law

12, company member management manual When the above work is completed, a formal and dynamic catering enterprise is really born, but more arduous tasks follow. As long as we have a United collective, a strong management team and unique marketing planning, we will continue to innovate in concept, service, environment, dishes and food. Constantly creating bright spots in restaurants will lead to hot scenes. Through word-of-mouth, it gradually formed a brand and chained the whole country.

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