How can I open a hotel?

First, the preparation stage.

1, what kind of hotel do you open?

Before starting preparations and opening, you must first determine what kind of hotel you want to open. Is it advanced? Or a general table service hotel? Or ethnic hotels, self-service hotels and fast food restaurants. ...

2. Hotel investment cost

The scale, geographical location, local economic development and prosperity of the hotel will greatly affect the amount of capital investment. There is no doubt that the rent and construction cost of restaurants in prosperous areas will definitely be much higher than those in other general areas.

As for whether to build a new hotel from scratch, buy a ready-made hotel or rent someone else's hotel, we should carefully analyze the advantages and disadvantages of choosing three investment methods and measure their investment risks from our own situation.

3. Legal operation and procedures

In accordance with the provisions of national laws, go through the formalities and obtain a legal business license.

Second, the location of the hotel

1, determine the hotel size.

Before choosing the size and location of the hotel correctly, the operator must determine the size of the restaurant. Because only after the restaurant scale is determined, it is possible to go to the right place to find the right house.

2. Site selection criteria

(1), selection criteria of geographical location.

The standard of choosing a hotel requires that the surrounding environment is clean and hygienic, the air is fresh and there is no noise pollution. It's better to have greenery around and beautiful buildings.

(2) Economic selection criteria.

The economic characteristics of the surrounding environment of the hotel directly affect the operation of the hotel, and corresponding countermeasures must be formulated according to its characteristics. For example, hotels should adopt different marketing strategies for regions with different characteristics, such as business district, business district, industrial district, university district, entertainment district or residence, and their different scales and grades. The regional economic background should pay attention to the economic development trend of the site selection area, especially the commercial development speed. These factors have a great influence on the prospect of restaurants.

③ Market selection criteria.

The competition degree of the same type restaurants in the region will greatly affect the future profits.

(4) consider customers.

It is best for restaurants to be close to both residential areas and commercial areas.

3. Typical restaurant location

(1) Near important stations

Near the station, there are a large number of customers, including commuters, employees at work, students at school and so on. According to different customers, the way restaurants serve customers should be different, especially the pricing problem should be handled carefully. The biggest purpose for customers to have this position is to wait for the bus, so fast food restaurants are the most suitable.

(2) the company name concentration area

In these areas, white-collar workers and customers of these companies are the main customers of restaurants. The main purpose of their visit is to discuss business or chat. The consumption of these customers is generally high, and they pay more attention to the grade, decoration and service quality of the restaurant. If properly managed, it will bring you a lot of profits.

③ Student Street

④ Central business district

⑤ Various types of residential areas

The customers in this area are mainly residents near the residential area, and the focus of hospitality is how to show kindness and warmth and provide fresh and delicious meals.

⑥ Suburban section

4. Choice of restaurant door

(1) The gate should not face the urban main road.

(2) The gate should not face the pedestrian bridge, viaduct or overpass.

(3) The door can't face the chimney.

(4) The door should not be facing the traffic lights.

(5) The door should not face the toilet, sewage ditch and other places with heavy pathogens.

To sum up, the direction of opening the door varies from person to person, from time to time and from place to place. The key to restaurant location is to attract customers and make use of the terrain to make customers have a strong desire to eat.

Third, the restaurant decoration, design and equipment planning

The decoration style of the restaurant and the atmosphere of the store are important factors to attract customers. By shaping the image and personality of the restaurant, the influence and competitiveness of the restaurant can be enhanced.

1, functional zoning and overall planning of facilities

The interior space of a storefront is generally divided into three parts, namely, the dining room, including dining table, aisle, bar, cashier and so on. Kitchen: including kitchen, cold dish room, pastry room, etc. Auxiliary area: including office, finance room, warehouse, toilet, etc. According to the regulations of relevant administrative departments, the distribution ratio of these three regions should be 1: 1: 1. However, considering that the profit of restaurants is ultimately realized by the business area, operators always try their best to expand the business area.

2. Principles to be grasped during decoration.

① Moderate but not excessive decoration: Some restaurants use a lot of the most popular decoration materials and structures at home and abroad, hoping to attract customers with fashion, and spend a lot of money, but the actual effect may not be ideal.

② Unity with management characteristics: The marketing strategy of small and medium-sized restaurants should focus on highlighting characteristics.

③ Consistency with customer requirements: customers are divided into specific social groups, and each social group has obvious consistency in environmental requirements because of its basically consistent social and cultural background such as region, culture and stratum.

(4) Highlight humanized restaurant: The personality of decoration is easy for customers to distinguish and establish word of mouth, but the overly flamboyant personality may backfire and make some customers flinch. Therefore, it is always moderate to highlight personality.

On the basis of grasping the above principles, various schemes should be compared and modified in decoration design to determine a reasonable implementation scheme.

3. The exterior design of the restaurant

The exterior design of restaurant mainly refers to the design and decoration of restaurant facade.

The design of restaurant facade is directly related to the attraction to customers. Attracting customers is the premise of creating the economic benefits of restaurants, so the external design of restaurants is particularly important. The design should not only consider people's universal values and aesthetics, but also reflect certain cultural connotations, so as to meet the various needs of people at different levels for food culture. Therefore, the appearance design of the restaurant should be eye-catching and distinctive, so that consumers can easily distinguish it.

Fourth, business development.

1, menu design, pricing and price strategy

A menu must have the function of fully explaining the catering services provided by the restaurant, including the names, prices, practices and key explanations of various dishes. In addition, an excellent menu must also be able to show the restaurant's management style, attract customers' attention by using design skills such as colors and patterns, and become a part of the overall marketing strategy.

(1), menu design

Before starting to draw up the menu, restaurant operators should first consider their own conditions, food characteristics, restaurant characteristics, environment and other factors, and cooperate with their own unique style to gradually draw up the most suitable menu for restaurant management.

(2) Menu pricing

Menu pricing should consider the competition of peers, various services and the scale and grade of restaurants.

2. Service quality management

The service process of the restaurant, from welcoming guests to checking out, is always accompanied by the service of waiters. Waiters should not only provide catering services to guests, but also sell catering food to guests. Service quality is the lifeline of the restaurant. If you are not careful, the restaurant will fall into a vicious circle. Therefore, service quality management is particularly important in operation, which must run through the whole process, all-round and all-staff. The purpose of catering service quality control is to make every work in the restaurant revolve around the principle of "service first". In the process of catering for guests, what impressed the guests most was the waiter's active and enthusiastic service attitude, patient and thoughtful service and meticulous operation.

Verb (abbreviation of verb) catering procurement and supply management

The preparation process of restaurant production consists of four parts: raw material procurement, acceptance, warehousing and warehousing.

1, raw material procurement management

(1) Procurement target

(1), looking for qualified raw materials.

② Determine the reasonable purchase quantity.

③ Looking for raw materials with reasonable prices.

④ Find qualified suppliers.

(2) Procurement method

① Sign a loan agreement with a fixed supplier.

② Direct market procurement.

(3) Quote by the supplier.

(4), bidding.

⑤ Buy directly from the place of origin.

2, acceptance and procurement procedures

(1), control purchase orders and related bills, and inspect purchased raw materials.

(2) Determine whether the quality and quantity of raw materials can meet the production requirements.

3. Check the price.

(4) Accept the purchase.

⑤. Send it to the warehouse for storage.

6. Fill in the daily acceptance report and other relevant forms.

3. Distribution of raw materials

Raw material distribution is the last link in the whole process of restaurant operation, from raw material procurement, acceptance and warehousing, storage and delivery. The kitchen can be directly produced after picking, and then the dishes can be provided to customers. The task of raw material distribution management lies in: ensuring the timely and sufficient supply of kitchen raw materials; Control the cost of kitchen materials to provide a basis for accounting the whole catering cost.

Six, restaurant staff management

1, to recruit employees, you can select the employees who meet the needs of this restaurant through comprehensive assessment from the unemployed and laid-off workers in the society according to the current labor and personnel policies of the country; You can also recruit people with certain professional skills from the laid-off workers urgently needed in this restaurant. No matter which recruitment method, we must adhere to the principles of urgent business, voluntary registration, comprehensive assessment and merit-based recruitment to ensure the quality of employees.

The selection of employees should be based on the business nature and requirements of the post, combined with the quality, professional and technical ability, service awareness and work attitude of the candidates.

2. Determine the salary of employees

The basic salary received by employees every month is the main labor remuneration paid by the restaurant to employees with a predetermined amount. Generally speaking, the salary of employees will not change with the economic benefits of restaurants. Therefore, when determining the salary of employees, we must take the average salary of the same position in restaurants with the same specifications and grades in the region as the reference benchmark, and then float up and down on this basis.

3. Staff training

The purpose of staff training is to enable all staff to establish a solid sense of occupation, teamwork, marketing and innovation, improve work behavior, serve customers and improve the competitiveness of restaurants.

4. Employee motivation

First of all, we should meet the basic needs of employees, meet the high-level needs of employees and stimulate their enthusiasm for work.

Secondly, formulate reasonable restaurant management objectives and distribution system.

Thirdly, combining employees' labor remuneration with their jobs and work performance, establishing a reward and punishment system for the overall benefits and work performance of grass-roots restaurants, and stimulating employees' work enthusiasm by rewarding the excellent and punishing the poor.

Fourth, be good at discovering the strengths and specialties of employees, and let them give full play to their strengths and specialties if possible.

Fifth, create a good working environment for employees.

5, correctly handle the contradiction with employees.

(1), care about employees.

2. Understand employees.

③ Seek the cooperation of employees.

Seven, restaurant cost control

1, cost control of food raw materials

The cost control of dishes is the key to the cost control of restaurants, and the key to the cost control of dishes is to control the cost difference of dishes.

2. Food production control

Food production includes three links: processing, cooking and side dishes. These three links have a great influence on food cost, which is a place with many problems and difficult control. Only when there are detailed management regulations, excellent management team, unified standards, norms and processes in food production, and work efficiency is improved, can the cost be reduced, the standard and quality of dishes can be guaranteed, and the service speed can be improved.

3. Labor cost control

Doing a good job in controlling the number of employees is to minimize absenteeism, shutdown, non-production and service time, improve employee attendance, labor productivity and working hour utilization, and strictly implement labor quotas.

4, fuel and energy cost control

Controlling fuel and energy costs is mainly to educate and train employees to make them pay attention to energy conservation and know how to save fuel and energy. These costs can only be controlled by strengthening the daily management of restaurants.