Student Street Restaurant Business Plan

Student Street Restaurant Business Plan (Selected 5 articles)

In the real society, many occasions are inseparable from the business plan. The business plan is a comprehensive Project plan. Want to learn how to write a business plan but don’t know who to ask? Below is the student street restaurant business plan (selected 5 articles) that I compiled for you. I hope it will be helpful to you.

Student Street Restaurant Business Plan 1

1. Project:

Student Nutritious Restaurant

2. Entrepreneurship Ideas:

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I have been living on campus since I was in junior high school, and I know very well the troublesome "eating" problem, that is, the problem of food in the cafeteria. Since school cafeterias generally serve large pot dishes, although the prices are lower, they are rarely really popular among students. And students’ complaints about the food in the cafeteria are “since ancient times.” Although college students can eat off campus, most students are still willing to eat in the campus cafeteria due to financial factors. If the quality of food cannot be guaranteed, it will lead to many problems. Students' nutrition cannot keep up, and some students even often skip meals. As a result, diseases such as malnutrition and stomach problems that should not appear among college students are also common, which poses hidden dangers to students' physical and mental health. Therefore, I decided to integrate the advantages and disadvantages of canteens and restaurants and open a student self-service nutritious fast food restaurant.

3. Restaurant introduction:

Our restaurant is located near the old campus of Tianjin Vocational University. Its main customer groups are college students, nearby residents and migrant workers. The operating area is approximately 50 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast features Zhejiang and other southern snacks, but of course local 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.

The decoration of this restaurant is natural, casual and modern. The walls are in light warm colors. The kitchen layout is reasonable and exquisite, with good lighting. The overall look is between the nature of a home kitchen and that of a hotel kitchen. between.

4. Market Analysis

Market analysis uses SWOT analysis method, which is the market advantage analysis method.

STRENGTH (Advantage) Analysis: This restaurant operation solves the problem of single taste of food in the school canteen, and there is no worry about the hygiene of mobile stalls. It is as convenient and fast as the canteen, saving time. In addition, this restaurant adopts a self-service selection method, which should be easily welcomed by customers and save some human resources. At the same time, non-meal items also provide cold drinks, ice porridge, coffee, etc., and free tea.

Simple and comfortable decoration will be a major feature of the restaurant. Students generally like to eat in clean restaurants with good service attitude, so satisfactory service will also be a major feature of our restaurant.

In addition, the school cafeteria has a clear dining time limit, and there are few restaurants outside the school that sell breakfast. Therefore, our store outside the school can more easily seize this part of the market share lost due to the time difference, in exchange for In other words, it is the market share generated by the potential customer base who wants to eat before and after the dining point.

WEAKNESS (disadvantage) analysis: Because it is just starting up, the scale of fast food restaurants is small, such as human resources and service items for dining are relatively limited. The competition inside and outside the campus is also relatively fierce, so there are still considerable disadvantages. On the other hand, because school holidays are fixed, the number of customers during the winter and summer vacations will drop sharply, and there will be fewer customers during the winter vacations than during the summer vacations. This will be a more difficult problem to solve.

OPPORTUNITY (opportunity) analysis: According to our market research and analysis, the market demand for our products exists and has certain competitiveness. And I am a student, a member of the largest customer group, so I can better understand what kind of products and services customers need. From these aspects, I should have a good chance of squeezing into the catering market.

THREAT (threat) analysis: The service and product quality of the restaurant are directly and inevitably related to the operating cost. In this case, the product price will not be lower than that of competitors, although the overall price is not It will be too high, but in comparison, the customer's financial affordability becomes a big test. Moreover, costs and profits are also directly linked, and the amount of profit is a major determinant of whether a company can survive in the competition. Furthermore, the differences in customs and eating habits in different places raise another question, that is, whether most customers can recognize or be satisfied with the product, which also needs to be tested.

5. Marketing 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 It is very large, so you don’t need to spend too much effort on publicity. You only need simple advertisements in the form of leaflets or multimedia (such as speakers).

2. This restaurant adopts a buffet style, with free tea and fresh soup. Moreover, the quality of the rice is better than that of competitors. Different cooking methods (such as steaming, which is a common rice cooking method in southern restaurants) can be used to make the taste different from competitors, and it is full for one dollar. , give customers more discounts to attract more customers. In addition, our restaurant also offers fruit platter, eight-treasure rice and other set meals for couples. Due to the lack of casual dining, this 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 economical and environmentally friendly, and waste cannot be dumped casually. You can contact the farmer and ask him 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 number of customers 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, the development of an enterprise must be viewed from a long-term perspective. Therefore, analysis can be conducted based on the PDCA cycle (i.e., Deming cycle), and a In the long-term plan, at each stage, the overall status of the business should be summarized and the next plan should be made. This is 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.

6. Restaurant management structure

There is 1 store manager and cashier, 1 chef and 2 waiters.

7. Financial situation analysis

1. The costs in the initial stage are mainly: venue rental fees, application fees for catering sanitation licenses and other documents, venue decoration fees, kitchen utensil purchase fees, basic facilities fees, etc.

2. The costs in the operation phase mainly include: employee wages, material procurement costs, site rental costs, taxes, water, electricity and fuel costs, fixed capital depreciation, miscellaneous expenses, etc.

3. According to calculations, it can be initially concluded that the start-up capital for the opening of a restaurant is approximately 12,600 yuan (5,000 yuan for venue rental, 600 yuan for application for catering hygiene licenses, 2,400 yuan for venue decoration, 1,000 yuan for kitchen utensils, basic facilities, etc. 2600 yuan). Parents can provide 80% of the funds and save 20% yourself.

4. Daily operating financial budget and analysis

Based on the budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover can be roughly estimated to be approximately 1,500 yuan, with a return rate of 30% and a gross profit of 500 yuan. From this, it can be calculated that the investment payback period is approximately one month. Student Street Restaurant Business Plan 2

1. Company business objectives and business model

Develop a Chinese restaurant chain company with chicken as its main product. The business plan is divided into three years to complete:

1. In the first year, reasonable and effective management and investment will be used to operate a single store in the form of a self-employed business owner.

2. In the second year, two self-operated branches were opened and a catering chain company was established.

3. In the third year, resources will be newly integrated and financing will begin to expand in Dongguan. The company will be on track to operate.

The ultimate goal of sustainable development is to realize the business model of a Chinese fast food chain, promote the company to the national market or even go public through financing, and become a century-old store.

2. Industry and Market Analysis

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 formal 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 slightly behind.

Investment risks

1. Industry risks: Children’s education, Chinese fast food, automotive aftermarket, gyms and housekeeping and other industries will be the industries with the greatest development potential in the next five years. Investment The risk is relatively small.

2. Site selection risk: Passenger flow status "Passenger flow" is "money flow". Examining the passenger flow status will not only make you confident about your future business conditions, but also provide you with guidance on future marketing priorities. Scientific basis. The passenger flow situation mainly examines the following contents: ① nearby units and homes, including how many residential buildings, government agencies, companies, schools and even other stores (these stores are very likely to become your regular customers); ② the structural characteristics of the passing crowds , including their age, gender, occupation, etc. structural characteristics and consumption habits; ③ passenger flow conditions in low and peak seasons. For example, stores near schools should consider winter and summer vacations. Stores in areas where offices and companies are concentrated must know their commuting hours. Stores near stations should understand the patterns of tourists during the off-peak and peak seasons. These are all important for you to set business hours. in accordance with.

3. Food safety and nutrition risks: For professional nutritional catering, a set of fast food should preferably contain various nutrients. In terms of safety, there must be corresponding operating procedures and standardized production in production. To achieve truly good quality, you must also remember to have a process for handling discarded products to avoid food poisoning.

Product positioning

Principles of product positioning combination:

1. Facilitate raw material procurement and quantitative production of products.

2. Differentiated main brand products from peers.

3. Create high-profit products.

4. Popular products with local flavors.

5. Combination of porridge, noodles, rice, soup and snacks. Student Street Restaurant Business Plan 3

A dictionary explanation of "porridge":

Porridge. A semi-liquid food cooked with grain or grain plus other things. Eating porridge is a traditional eating habit of Chinese people. It has a history of thousands of years. It is one of people's main diets. Especially the main food for Buddhist disciples. In years of famine, the imperial court and wealthy officials and wealthy families built porridge sheds to provide disaster relief, which illustrates the importance of porridge to survival. As times change, people not only want to eat well, but also eat smartly. Modern research shows that eating "porridge" has more health care, beauty therapy and other effects. Using medicated porridge is the best and simplest way to maintain health and self-sufficiency. To this day, "porridge" is still one of the most popular foods in the country. For example, millet porridge and corn porridge in the north; Tingzi porridge and Di porridge in Guangdong have spread overseas and are popular in Southeast Asia. In addition to general diet, its effects can also be used to prevent diseases, treat diseases, and maintain health and beauty. Due to various reasons, such as scattered methods, single varieties, and incorrect marketing methods, industrial operations cannot be formed.

We spotted the opportunity, excavated and sorted it out, collected and selected hundreds of practical porridge recipes, and launched the "Hekou Yi Porridge" series of products to meet market demand. Investigation and research show that this is one of the industries with low investment risk, wide range of uses, small cost and large profit, promising market prospects and high rate of return.

2. Market Research and Competition Status

At present, people’s understanding of porridge is still limited to a general state, with a single variety. The common white porridge with pickles, eight-treasure porridge (red), bean porridge and millet There are only a few varieties such as porridge and preserved egg porridge, and there is very little publicity about the effectiveness. The sales method is also old. There is no specialized porridge shop and corresponding marketing network. The market gap is huge and there is no obvious competition.

Ordinary porridge can only satisfy hunger and fill the stomach. The price is low and the profit is low, and people are highly selective. What we have launched are hundreds of green and environmentally friendly products that integrate food therapy, health care, beauty and longevity.

Selling point: It’s not porridge, it’s health! The concept of porridge as a general food has long been outdated. Its positive significance lies in helping people improve their quality of life, restore their self-esteem and self-confidence, satisfy people’s psychological needs, and make consumption more enjoyable. readers gain value and satisfaction from it. At the same time, before others wake up, we can find out the potential needs of consumers and create them for them to seize business opportunities.

3. Consumer research

1. Target: general consumers, focus: infants and young children, students, the elderly, pregnant women, and patients.

2. Main benefits: nutrition, hygiene, good taste, health care, and dietary therapy.

3. Main occasion: breakfast: economical, nutritious breakfast. Cooperate with dry point sales. Dinner: In addition to the above functions, the focus is on hospitals and schools. Late night snacks: Provide leisure venues and nutritious and delicious food for late night snack customers. (Providing high-quality services to night taxi drivers is also an opportunity that cannot be underestimated)

4. Importance: patients, students, and the elderly need nutrition; avoid the trouble of making porridge by yourself and the inconvenience of purchasing raw materials and ingredients; More secure, hygienic and nutritious, with many functions. The tonic effect of high-end porridge makes people with status feel superior to others. Maintain health, save time and effort, and make consumers feel like they are taking advantage. Student Street Restaurant Business Plan 4

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, business center, and residential center. It is also the largest university community in Leshan. Convenient transportation and wide vision. The only drawback is that there is no suitable parking space, so we can only use the underground parking lots of major shopping malls around.

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 is 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, and 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 Ten thousand yuan), material working capital of 15,000 yuan, a total of 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 a daily basis), tax 01,000 yuan/month, other expenses 04,000 yuan/month, the total monthly cost expenditure is 53,000 yuan, and the annual cost expenditure is 636,000 yuan. Depreciation of fixed assets:

The fixed assets are 150,000 yuan. The depreciation is expected 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. Student Street Restaurant Business Plan 5

People depend on food, but in colleges and universities, students have always complained about the food in school cafeterias, because school cafeterias generally use big pot dishes. Although the prices are lower, few are really popular among students. Nowadays, people's living standards are constantly improving. For college students, healthy, nutritious and affordable diet is what they need. Therefore, my goal of starting a business is to open a restaurant near the school that caters specifically to students.

My entrepreneurial dream has been around for a long time, and I already know a lot about the establishment and operation of restaurants. In addition, fund raising, personnel hiring, and location selection are in progress.

1. Project Overview

Project Purpose: The food in the campus cafeteria has always been criticized by the school. Operating a moderately priced and diverse restaurant near the school is a very profitable entrepreneurial project. .

Project name: Ouran Restaurant

Nature: Provide student restaurants such as breakfast, lunch, dinner, special cold drinks and casual dining.

Construction location: Hefei University Town

Market analysis: What has always been criticized in universities is the food problem in university cafeterias. The low quality of university food has become a recognized problem. It meets the students' food and clothing problems, but the quality is far from meeting the students' requirements.

This restaurant is based on this point, in order to improve the food quality of college students, and aims to provide college students with low-price, safe, high-quality and distinctive food, and at the same time provide certain work-study positions for various colleges and universities to help poor students better to complete their studies.

Purpose: healthy nutrition, serving students, and creating a unique restaurant

Business scope: providing breakfast, lunch, dinner, special cold drinks and casual dining

1 .Breakfast features Zhejiang and other southern snacks. Of course, local snacks are also indispensable. There are many varieties, complete tastes and rich nutrition, giving diners more choices.

2. There are Chinese and Western dishes of different flavors for lunch and dinner. Instead of meals, a variety of cold drinks are provided, such as juice, thin ice, ice porridge, shaved ice, ice bean sweet soup, ice coffee, fruit platter, etc.

3. Provide various meals, cold drinks and hot drinks throughout the day.

Marketing: In the initial development stage of the restaurant, preferential marketing is adopted, using various discount methods to attract students, and publicizing it in various universities to continuously deepen students' impression of the restaurant and build the brand. At the same time, we employ highly skilled chefs to create a variety of exquisite delicacies. As the restaurant's regular diners increase, solid customer relationships are established.

Financial data: Financial plan column

Registration amount: 150,000 yuan

Financing method: 50,000 yuan from work, 50,000 yuan from family, Loan of 50,000 yuan

Organizational philosophy: special food, service with a smile

Conclusion: Student restaurants are obviously different from traditional restaurants, and their special operations will be the main source of profit. Taking university towns as its market, there are concentrated consumer groups, stable consumption direction, large flow of people, and strong consumption potential, which is the main pillar of the restaurant's existence. According to our market research and analysis, the market demand for our products exists and has certain competitiveness. And I am a student, a member of the largest customer group, so I can better understand what kind of products and services customers need. From these aspects, I should have a good chance of squeezing into the catering market.

2. Management

(1) Catering operators

Responsibilities

1. Have the decision-making power of the restaurant and be responsible for the restaurant members Has the power to hire and fire.

2. Salaries and vacation arrangements for restaurant employees

3. Hospitality, customer first, ensure excellent service, and strengthen supervision of employee service attitudes.

4. Control the operation of the restaurant, strengthen the property management of the restaurant, and master and control the use of various items.

5. Strengthen communication and cooperation with each chef, provide guests’ opinions and improve the quality of food.

(2) Chinese Chef

Responsibilities

1. Make daily brunch and ensure food quality

2. Follow the schedule time, start meals on time, do not leave your post without permission, and do not go on strike without reason, which will affect the operation of the restaurant.

3. Observe safe operating procedures, use raw materials rationally, and save water, electricity, gas and other consumption.

4. Wear chef clothes when working, clean yourself up, do not smoke during working hours, and cook safely.

5. Strive to create special food.

(3) Western food chef

Responsibilities

The responsibilities are the same as those of Chinese restaurant chefs.

(4) Waiters (three people)

Responsibilities

Five years

After the operation is stable, you can consider expanding the operation. Expand the scope of the restaurant, and you can find new business locations, do chain operations, and slowly build your own brand. You can develop into the catering industry that specializes in providing food for students

3. Risks and Countermeasures

(1) Funding

In order to prevent the slow recovery of funds and the breakage of the capital chain, it is necessary to reserve funds. A certain amount of funds must be reserved for the opening of 150,000 yuan. spare.

(2) In terms of resources

The raw materials of this restaurant are mainly fruits, vegetables, beans and fungi. They are the most popular green, natural and pollution-free food today, especially in this restaurant. It is a restaurant that focuses on green food, so it requires professional knowledge and technical investment in the selection of raw materials, so as to facilitate the purchase of fresh, natural, pollution-free green food. Therefore, it is necessary to establish long-term friendly cooperative relationships with raw material suppliers.

(3) Operational aspects

After a restaurant has been operating for a long time, customers will be tired of the restaurant’s food and boring, and the restaurant’s style will remain unchanged. Then, it is necessary to change the dishes in a timely manner and use A certain amount of funds will be used to change the restaurant style.

(4) Management aspects

1. In order to prevent the chef from being poached and resigning, the restaurant manager needs to have a certain understanding of the restaurant’s special dishes and hire another chef in a timely manner. Invent new specialties.

2. At the same time, restaurant managers need to have a good relationship with the chefs and waiters in the restaurant, give them relatively generous remuneration, listen to their opinions in a timely manner, and improve their management methods.

(5) Other aspects

With the development of the world, large foreign catering companies have entered China, and international brands have entered the Chinese market quickly and in large numbers, which will definitely bring changes to the Chinese catering industry. A huge impact. Competition in the catering industry is fierce, especially fast food chains from abroad, such as KFC and McDonald's, which occupy a large market share in China's fast food industry. Therefore, being good at innovation and learning is the foundation for a restaurant's long-term survival.

IV. Financial Plan

1. Cash Flow Statement

1. The initial costs are mainly: venue rental fee (30,000), catering hygiene license Application fees for certificates, site decoration costs (5,000), kitchen utensil purchase costs, basic facilities costs (5,000), etc.

3. The costs in the operation phase mainly include: employee wages, material procurement costs, venue Lease expenses, taxes, water, electricity and fuel expenses, fixed capital, depreciation expenses, miscellaneous expenses, etc. (Approximately estimated to be 70,000)

4. The remaining 40,000 will be used as the principal of the restaurant to prevent various emergencies.

2. Estimated profit and loss statement (main business income)

Based on budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover can be roughly estimated to be about 1,500 yuan. The rate of return is 30% and the gross profit is 1,000 yuan. From this, it can be calculated that the investment payback period is approximately three months. ;