1000 word business plan sample

How to write a thousand-word business plan? The following is a 1,000-word sample business plan that I compiled for you for your reference. 1,000-word business plan sample article 1

Hotel business plan sample

Preparatory work before the opening of the hotel is of great significance to the hotel opening and post-opening work; It is also a challenge for professionals working in hotel management. I used the countdown method to operate the hotel opening preparations as a project, and practice has proven that it is highly maneuverable.

1. Tasks and requirements for hotel opening preparations

The preparation work before the hotel opening is mainly to establish a department operation system and prepare for the opening and post-opening operations in terms of human, financial and Be fully prepared in all aspects, including:

1) Determine the jurisdiction and scope of responsibilities of each hotel department

After arriving at the job, managers of each department must first familiarize themselves with It is best to observe the hotel's floor plan on the spot. Then, based on the actual situation, determine the hotel's jurisdiction and the main scope of responsibilities of each department, and submit specific suggestions and ideas in writing to the general manager. The hotel's top management will convene relevant departments to discuss and make a decision. When dividing regions and responsibilities, managers of each department should consider the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of the hotel is best managed under centralized management. This is conducive to the unification of standards, improvement of efficiency, reduction of equipment investment, equipment maintenance and personnel management. The division of responsibilities should be clear, preferably in writing.

2) Design the organizational structure of each hotel department

To design the organizational structure scientifically and rationally, managers of each hotel department must comprehensively consider various relevant factors, such as: the size of the hotel, Grade, building layout, facilities and equipment, market positioning, business policies and management objectives, etc.

3) Develop a purchase list of items

There are many things to do before the hotel opens. The purchase of operating items is a very energy-consuming task. It is difficult to complete this task only by the purchasing department. It is very large, and each operating department should assist its colleagues to complete it together. Whether it is the purchasing department or various hotel departments, the following issues should be taken into consideration when formulating the purchasing list for each hotel department:

1. The architectural characteristics of the hotel.

The types and quantities of purchased items are closely related to the characteristics of the building. For example, the guest room floor usually needs to be equipped with a work vehicle, but for the guest room floors of some villa-style buildings, the work vehicle cannot play a role; furthermore, the number of certain cleaning equipment is directly related to the number of guest rooms on the floor. For each floor, For a hotel with about 18 to 20 rooms on the floor, the housekeeping manager needs to decide whether to have one or two sets of main cleaning equipment on each floor. In addition, the configuration of certain equipment and supplies in the housekeeping department is also related to the labor organization and related business volume of the housekeeping department. Another example is the food collection truck in the catering department. You have to consider whether it can reach the dishwashing room. Can the massage bed enter?

The door of the massage room, etc.

2. Industry standards.

800-word business plan sample

University Catering Alliance

Entrepreneur:

Taishan University Information Science and Technology Department 04 Accounting

Reasons for entrepreneurial projects:

What has always been criticized in universities is the food problem in university cafeterias. The low quality of food in universities has become a recognized problem, and it only meets the needs of students. There is a problem of food and clothing, but the quality is far from meeting the students' requirements. The food situation of 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 their food quality, 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.

Entrepreneurial organization setup:

The University Catering Alliance is the headquarters. After the university recruits college graduates through the assessment and signs a one-year work contract for training, a university catering branch will be established in the university where it is located.

The University Catering Alliance will establish vegetable planting bases, fruit planting bases and livestock farms in appropriate locations in various places, and establish distribution fleets to uniformly produce and distribute vegetables, fruits and other food raw materials for each university branch. We also cooperate with agricultural research institutions to continuously improve the quality of raw materials produced and reduce costs through high technology.

The headquarters of the University Catering Alliance has set up a management training department. Each university catering branch recruits senior non-postgraduate college students as management personnel in their respective universities and sends them to the training department for training.

The University Catering Alliance recruits chefs from chef training schools and undergoes appropriate training before sending them to various university catering branches to serve as chefs. At the same time, each university catering branch recruits students or laid-off workers from society as window waiters.

The headquarters of the University Catering Alliance conducts quality inspections at various universities from time to time to ensure that the services provided by the University Catering Alliance are of high quality and quantity.

Entrepreneurship details:

1. The business scope of the University Catering Alliance is specialty foods, such as Shandong cuisine, Sichuan cuisine, Cantonese cuisine, etc. and local famous foods, and conducts surveys of students’ places of origin, Appropriately adjust the mix of various cuisines and local famous foods according to the geographical location of the university, so that students from different places can eat meals that suit their own tastes.

2. The business philosophy of the University Catering Alliance is to serve college students to eat better.

3. The University Catering Alliance negotiates with various universities on the condition of providing student assistant positions and paying a certain amount of canteen rent, paving the way for the development and growth of the University Catering Alliance. The university catering alliance is responsible for the unified production and distribution of food raw materials, which ensures the high quality and safety of food raw materials while reducing the cost of food raw materials.

4. The managers recruited by the University Catering Alliance are senior non-postgraduate students of the university, allowing college students who have suffered from the low quality of university food to supervise the work of employees and effectively ensure the safety of the food provided by the University Catering Alliance. and quality. 1000-word business plan sample article 2

1. Restaurant name: XXXXX. Explanation of the naming rules: low-key, simple, easy to remember, distinctive (the characteristics here do not mean that it directly reflects the flavor) but not weird, no more than four characters, no Hunan character. The current reservation form is "XXXX Restaurant" or "XXXX荘"

2. Restaurant flavor: mainly farmhouse flavor in eastern Hunan

3. Estimated restaurant area: 280 ~ 350 square meters

IV. Target city: Guangzhou

V. Site selection requirements:

1. There must be at least one medium-sized residential area within 1 mile of the surrounding area , it is best to have a certain amount of floating population around, and it should be a target area for white-collar workers or renters;

2. If the conditions cannot meet the first point, the location needs to be relatively convenient for transportation, with a certain amount of private cars and People with spending power can clearly see the location of the restaurant;

3. The rent should not exceed 60 yuan/square meter, 40 yuan/square meter is the best, and it is best to have a 10M2 space on the first floor Entering and exiting the store, the main business area is on the second floor;

4. The restaurant itself needs to be able to park 7 to 10 family cars, or there is a parking lot nearby no more than 200M away.

The overall evaluation of the location selection is that novices should not invest too much money, so the location of the restaurant cannot be for people who are already very prosperous, but who want to have more contacts and have spending power, and hope to use the flavor and characteristics of the restaurant To attract old customers, it is required to make a profit of 10,000 yuan/month in three months.

6. Restaurant layout requirements: The interior of the hall is required to be able to place 12 to 15 small tables or small round tables for 4 people, 4 large tables for 10 people, and 4 to 5 16 square meter private rooms (4*4M specifications) indivual. (But it depends on the layout of the store)

7. Restaurant opening budget:

1. Rent: two mortgages and one rent, based on 300 square meters, estimated at 50 yuan per square meter , this should be paid in one lump sum of 45,000 yuan; if there is a difference in area, it cannot exceed 50,000 yuan in any case

2. Decoration design cost: 800 yuan

3. Decoration cost: A. Facade The exterior decoration can highlight the characteristics, conspicuousness, but not exaggeration, and the cost is 40 square meters, the decoration emphasizes sewage discharge and ventilation, and the cost is X yuan; D. There are two toilets, the men's toilet is 1 or 5 square meters, and the women's toilet is 1 square meter. Ventilation is required. There are no other special requirements. The decoration is X yuan. If you buy the materials yourself, the total cost is estimated to be 80,000 yuan

4. Certificate application fees: Fire protection, environmental protection, health permits and business licenses are required, and the cost is estimated to be 60,000 yuan

5 . Cost of purchasing equipment: A. 3 5P air conditioners, 4 small 1P air conditioners in the private room, *** yuan (central air conditioners may also be used); B. Ten ceiling fans or wall fans, ***3,000 yuan, C. Two refrigerators, two freezers, and one disinfection cabinet, totaling 10,000 yuan; D. Kitchen utensils, ***45,000 yuan; E. Tables and stools, ***5,000 yuan; F. Others (please see the list ), totaling 2,000 yuan, G. 1 automatic washing machine, 1,000 yuan

6. Other unforeseen expenses, 2,000 yuan

8. Description of restaurant decoration style:

1. The facade decoration requires conspicuousness , outstanding features, not exaggerated, concise, able to reflect its consumption level

2. Hall description: A. For tables and stools, use log-colored large and small square tables and long benches, or use large and small round tables with a relatively sturdy appearance. The large and small round tables are covered with a better beige tablecloth; B. The walls and the original pillars in the hall below about 1M2 are made of dark ceramic tiles. The free-standing pillars in the hall are mainly dark colored for decoration purposes. The ceiling panels are not completely decorated and spotlights are used. The ceiling panels above the spotlights are spray-painted. It is black, the hall lighting needs to be soft, but the lighting on the table needs to be bright. (This is just my idea, the actual design shall prevail)

3. The decoration of the private room is the same as that of the hall

4. No other special requirements

9 , Staffing:

1. Kitchen: ***6 people, 1 chef, 2 assistant chefs, 1 side dish cutter, 1 washing staff, 1 washing/picking staff

2. Private box: calculated as 5 private rooms, 5 waiters,

3. Hall: 5 people, 1 for every four tables

4. Others: 1 other temporary staff (mainly used for rotation during service breaks), 1 shopkeeper.

10. Operating expenses details:

1. Property management expenses: no more than 2 yuan/month per square meter, 600 yuan/month based on 300 M2***

2. Sewage discharge fee: 600 yuan/month

3. Water, electricity and fuel costs: 4,000 yuan/month for water and electricity, 2,000 yuan/month for fuel (temporarily calculated based on this, if there is more fuel, it means business The better)

4. Personnel costs: A.

Salary: The chef is 1,800 yuan/month, the assistant chef is 1,400 yuan/month, and the others are all 1,000 yuan/month, the total is 1800*1 1400*2 14*1000 =; B. Accommodation and catering expenses: Accommodation is 2,000 yuan/month, catering expenses are 200 yuan/person/month, and the total is 18*200 = 3,600 yuan/month

5. Depreciation expenses:

6. Raw materials: A. Raw materials, *** yuan/week

7. Other unpredictable expenses: 1,000 yuan/month

11. Dishes description:

1. Adhere to two Features: A. Green and healthy food; B. The authentic farmhouse flavor in the eastern Hunan area, and about 30 dishes are not available in ordinary Hunan restaurants.

2. Insist on introducing new dishes: A. Continuously introduce new dishes, 2 new dishes every month; B. Change dishes according to seasonal changes

3. Consumption level positioning: It depends on the surrounding environment of the store address, but it is initially set at an average of 35 to 60 yuan per person.

Generally speaking, with farm characteristics and green health as the selling points, different dishes can be bought at higher prices and achieve higher profits

12. Direct Cost estimate:

Direct costs mainly include oil, salt, various condiments, and raw materials that make up dishes.

1. The cost of special dishes (noodle products) is controlled at RMB 50.

2. Mid-range but rare in general Hunan restaurants, the cost is controlled within RMB 40.

3 , The cost of mid-range common dishes is controlled within 60 RMB

4. The cost of low-end common dishes is controlled within 30 RMB, and this type is mainly vegetables.

Reduce the direct finished product without changing the quality of the dishes

13. Final cost accounting:

1. Opening expenses (unit: yuan):

Expense category amount

Rent

Design 800

Decoration

Certificate application fee

Purchase of major electrical appliances

Kitchen utensils

Tables and stools 5,000

Purchase of utensils 2,000 others

Others 2,000

Total

2. Costs incurred at the end of each month (in yuan):

Personnel expenses

Property expenses 600

Sewage discharge fee 600

Water, electricity and fuel 6000

Raw materials

Others 2000

Rent

Total

3. Need to prepare funds:

Two months of opening expenses =

4. Survival turnover:

Survival business is yuan/ month, which is equivalent to an average of 2,000 yuan a day

5. Minimum capital-guaranteed turnover:

The store manager’s fee (my fee) and depreciation fee (calculated over 5 years) must be added to the savings. Fixed investment amount and bank interest rate for monthly expenses (calculated as 3): 4830 * 0.03 = yuan/month

14. Other issues:

Planning arrangements, rental requirements The landlord provides a three-month rent-free period. In the first month, various business-related documents will be processed, in the second month, the decoration will be prepared, and in the third month, matters related to the opening will be prepared.

1000-word business plan sample article three

1. Basic situation:

1. Company name: department store and supermarket

2. Industry type: retail

3. Organizational form: individual industrial and commercial household

Main business scope: the town center of my hometown, which is the central gathering place for people flow

4. Business location: Guangdong Province Qigong Town, Yangshan County, Qingyuan City

Area: approximately 150 square meters

Reason for choosing this location: Because there is no larger supermarket in the center of the town, this location It is a concentrated area of ??people and vehicles, with convenient transportation and very broad market prospects.

5. Personal information of the entrepreneur:

Name: Zhang Wenjian

Gender: Male

Age: 21

Educational level: College degree

Relevant work experience: I have sold things in a store and know a little about how to operate, but in the future I will increase social practice and learn knowledge in this area .

II. Project Overview:

I am a college student, majoring in computer science, and have been interested in business since I was a child. Now I am about to graduate from college. With my hobby and yearning for business, I have always hoped to open a supermarket in my town to develop the economy of my town. It was the many supermarkets in Guangzhou that attracted me. I went shopping in the supermarket. The enlightenment at that time made me very interested in it. Based on my experience, financial situation and understanding of today's society, I decided to proceed with caution and think twice, because this is very risky, coupled with my lack of experience.

With the continuous improvement of residents’ living standards, the pursuit of environmental protection and healthy consumption has become a lifestyle fashion, so I plan to sell some green products to ensure people’s physical and mental health. Customers come first. This is our purpose.

3. Market research (see table)

Business district scope

Potential consumer groups

Spending power

Competition situation

Market potential

Walking business district (within a radius of 200 to 500 meters)

Residential area

Spending power High

There is only one not-so-large supermarket nearby

People’s living standards have improved, their needs have increased, their lifestyles have changed, most consumption concepts have strengthened, and the consumption structure is reasonable

Residential housing

Medium spending power

There is a middle school nearby

Living commercial complex

(500? Within a radius of 1000 meters)

There are several villages nearby

The consumption concept has been strengthened and the consumption level has been improved

There are more shops, but the things sold are relatively small. Less

IV. Investigation of other large supermarkets:

1. Investigation of store hardware. Mainly includes: investigation of the location of competing stores, store appearance, building structure, parking lot design, business facility configuration, etc.

2. Investigation of store display layout. Mainly includes: investigation of floor composition, layout, area division, product display and store atmosphere creation of competing stores.

3. Product capability survey. Investigate and analyze the complete range of product varieties in competing stores, the price range of the products, the quality of the products, and the supply of goods.

4. Customer level survey. The survey is mainly conducted from the age level and income level.

5. Store operation and management investigation. Investigations into promotions, replenishment, displays and environmental sanitation.

The relationship between demand and supply has the following types: ① Strong demand and low supply; ② Strong demand and strong supply; ③ Low demand and low supply; ④ Low demand , strong supply type. From the perspective of location selection of warehouse supermarkets, the relationship between demand and supply in the local business district shows that the first type is the best, the second is second, and the third and fourth types should be avoided as much as possible. When investigating demand and supply, attention should be paid to the investigation of potential demand and supply, and special attention should be paid to the development trends of some factors that may cause changes in supply and demand.

6. Survey of warehouse supermarkets:

When selecting a warehouse supermarket location, in addition to investigating the above large projects, the specific site selection must also consider the following factors: Investigate several factors that are details but very important.

Visibility. Visibility is the extent to which a store can be seen by pedestrians or cyclists. The higher the visibility of the place, the easier it is for the store to attract the attention of customers, and the more likely they are to come to the store to shop. Therefore, when selecting the location of a warehouse supermarket, it is necessary to choose a location with high visibility, such as an intersection or a three-way intersection facing the street on both sides.

Applicability. If you want to acquire land to build a house, you must consider whether the land area and shape are consistent with the type of store. If you rent a ready-made house, you must consider the structure, materials, facade shape and plasticity of the building. Warehouse-type supermarket shelves are taller than those in ordinary shopping malls, so accordingly The ground requires that the storey height of the building be relatively high. At the same time, you must also understand the relevant urban construction and development planning requirements, and learn in detail the short-term and long-term planning of transportation, municipal administration, greening, public facilities, residential construction or renovation projects at the location.

Transportation convenience. Mainly understand two aspects: a. Whether the place is close to major highways, whether the transportation network is accessible in all directions, whether it is convenient to transport goods from train stations and docks to stores, and whether large trucks can pass through during the day, because Large cities generally impose transportation controls on large trucks. Many streets in central areas do not allow trucks to pass through, and some only allow traffic at night.

b. Whether there are relatively dense bus routes passing through the area, and whether the stopping points of each bus route can evenly and comprehensively cover the entire urban area. At present, private cars are not widely popular in our country. This is obvious. Especially important. Because this is directly related to the convenience of customers' shopping.

5. Market research before opening:

Before opening the supermarket, I had to visit some supermarkets and merchants, carefully observe the shopping situation of consumers, and ask some consumers, For example: Consumers of different ages, different occupations, and different income levels have different shopping habits and consumption needs. I believe that smart merchants must constantly figure out the psychological changes and demand changes of various consumer groups during the operation process.

(1) Consumption behavior and psychological characteristics of high-income consumer groups:

1. Brand preference is obvious and is influenced by cultural needs more than price temptation. High-income groups are mostly "three high" consumer groups with high education, high taste and high consumption demand. They are easy to accept new things and big brands, and will develop corresponding brand preferences.

2. The purchase quantity is large, but the frequency and frequency of purchases are small. High-income groups are busy with work, so they show great irregularity in their lives. Except for weekends, shopping can only be a "luxury" for them. But when they go shopping in shopping malls, they buy a lot of things, ranging from food and drinks to daily necessities, which can cost hundreds of dollars. It is understood that there are many consumers who do this kind of "concentrated shopping", and they account for a large proportion of weekend shopping groups.

3. Shopping expectations are high. Affected by their social status, high-income consumers also expect merchants to give them special care when shopping, such as pre-sales service and after-sales service. I have interviewed many consumers, and they all agree that the most important thing they value when shopping is the service attitude of merchants.

(2) Consumption behavior and psychological characteristics of low-income consumer groups:

1. Pay attention to price.

Many people have had the experience of being short of money. When they have no money, they always have to count every penny of their expenses. This is especially true for low-income consumer groups. Meeting as many consumer needs as possible with the least expenditure is their most "luxury" wish. During the investigation, I found that most of the bargains in shopping malls are from low-income groups. Because for them, low price is a benefit. Many supermarkets in big cities outside have attracted many citizens with such benefits.

2. Pay attention to quality. Currently, among the low-income groups in cities and towns. During the survey, I found that their consumption habits are far different from those of rural consumers. They already have a sense of self-protection during consumption and the pursuit of healthy living and nutritious diet. Even if they buy low-priced meat from the meat market to save money, they are still worried about the quality of the meat and long for the arrival of "safe meat". Because the quality is real, while the things are cheap, they are also suitable for use and consumption.

3. Shopping quantity is small and shopping frequency is high. Laid-off workers, especially housewives, have a very regular life. They basically get up on time, go to bed on time, buy things on time, and watch TV on time. Their single shopping amount is very small, but their shopping frequency is high. Sometimes they do it in one day. Several purchases occurred.

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