Small restaurant business plan

Small restaurant business plan

Before opening a store, a detailed and rigorous plan is indispensable. It can not only clarify your ideas for opening a store, but also make the store work easier. Proceed in a planned and step-by-step manner, and if you want to attract other funds to open a store, it can also help you to let your intended investors better understand the project situation and make investments. So, how to write a business plan for a small restaurant?

Part 1 of the business plan for a small restaurant:

1.1 Project plan

This project plan A limited liability company was established named "Tian Zhi Su" food therapy and health-themed restaurant, which is mainly engaged in the operation of vegetarian health-care catering. The company is tentatively located at the north entrance of Liuxiang, Taiyuan City, with a registered capital of RMB 500,000. All investors are natural persons or private corporate entities.

The company organically combines the principles of traditional Chinese medicine with modern catering management to provide urban residents with vegetarian health foods with traditional cultural characteristics, opening up a new world in the intermediate field of Chinese catering and medical care.

In the first year of its establishment, the company plans to receive 56,000 customers per year, and about 150 customers per day. The sales targets are community residents and some working people in the city center of Taiyuan. In the second year, the number of customers increased to 70,000, and the number of customers received on the same day was about 190.

In the third year, the customer scope will be extended to the entire Taiyuan City, and the annual number of customers will be expanded to 200,000. In the fourth year, we will raise funds from the outside and start recruiting individuals or companies to join Gu's "Tian Zhi Su" food therapy and health-themed restaurant.

In the fifth year, the company will go out of Shanxi and challenge the Chinese catering industry across the country. At that time, the company will accept partners to join in various forms, including preferred shares, convertible bonds, and attached equity bonds. and other flexible and diverse forms. The interests of investment partners will be returned and exited through various channels such as resale, repurchase and listing.

1.2 Product and Service Introduction

"Tianzhisu" dietary health-themed restaurant will become a multi-service catering center, providing the following services:

l Provide healthy vegetarian meals to customers

l Provide healthy diet consultation to customers

l Give each customer a vegetarian culture manual

l Regularly provide members with Conduct free health training

l Develop healthy diet plans for members

l Provide books and CDs to members

1.3 Market opportunities

1.3 .1 "Food is the first priority for the people" is an eternal truth, and the catering industry is an evergreen industry.

The rapid economic development brought about by reform and opening up, the steady growth of urban and rural residents' income, and the vigorous development of tourism and commerce have provided a huge economic foundation and broad market space for the continued prosperity of the catering industry. At present, our country is at the third peak of the development of the catering industry after the reform and opening up, and the Chinese catering industry is facing a once-in-a-lifetime development opportunity. As China's catering market becomes more open and integrated with the international market, the market becomes more colorful.

1.3.2 The improvement of living standards of urban residents will inevitably pay more attention to physical health.

With the rapid progress of urban modernization, the income level of urban residents is increasing year by year, and the consumption level is constantly rising. Especially under the premise of being satisfied with food and clothing, people will pay more and more attention to the health of their diet. Our country is gradually entering an aging society. The pollution of urban environment and the increase of life pressure will pose challenges to people's health. In the near future, people's consumption expenditure on medical and health care will continue to increase.

1.3.3 Vegetarian culture will surely become a new food trend in the 21st century.

When the whole world is troubled by mad cow disease, foot-and-mouth disease, avian influenza, SARS, etc., vegetarian culture is increasingly winning people's favor with its unique natural flavor. When green catering has become people's first awareness, the healthy and scientific vegetarian culture is gradually taking root in the hearts of the people. According to the modern people's pursuit of health and delicious food and returning to simplicity, it can be said that it is a good idea to establish a restaurant with the theme of food therapy and health care. Go with the flow.

1.4 Competitive advantages of products and services

l The first-mover advantage of the originality of product concepts can occupy the existing market as quickly as possible and with less obstruction. Although vegetarian restaurants have become quite popular abroad and in coastal cities in Hong Kong and Macao, their development in China, especially in inland cities, has just begun, and its development prospects are bright. The introduction of vegetarian restaurants into the field of food therapy and health care has a pioneering advantage not only in Taiyuan but also at home and abroad. It can avoid cruel competition and seize the opportunity.

l As we all know, animal foods are rich in zinc, iron, selenium and other trace elements, which are lacking in plant foods. In order to make up for the lack of these trace elements in pure vegetarian diets, our company will work with vegetarians In sincere cooperation with the Food Research Institute of the College of Life Science and Technology of Shanxi University, professionals from the Food Research Institute will provide supplementary beverages rich in zinc, iron, tin and other trace elements, such as fortified juices, etc., which can be provided to customers during meals. This not only makes the vegetarian food well equipped and perfect, but also makes the restaurant unique in the similar industry.

l The scientific research content of the product can avoid market loss caused by imitation and penetration by similar companies. Since catering companies are highly imitative, the company will strive to improve the scientific content of dietary and health-care meals, continue to create new food types, and maintain the company's absolute competitive advantage in the field of dietary and health-care products. The company will seek to cooperate with provincial and national scientific research institutions to provide theoretical guidance or technical support for product research and development.

l Restaurants and products have a unique and elegant cultural atmosphere, which can become a hidden asset of the enterprise and increase the added value of the food. This restaurant is independently run by college students, so it can give full play to the high cultural literacy and elegant taste of college students. It not only improves the cultural connotation of the restaurant from all aspects of the restaurant's environment, food, service, and management, but also introduces clubs to the restaurant. Operate into a cultural restaurant with strong green culture.

1.5 Important Mission

"Tian Zhisu" food therapy and health care main restaurant aims to promote science, health, and health care by operating healthy, environmentally friendly, hygienic, and convenient food therapy and health care meals. Green vegetarian culture. In response to the increasingly serious health threats to urban residents, the company will follow the trend and launch the "Tianzhisu" series of dietary health-care meals based on the needs of consumers, providing an elegant and comfortable dining environment for urban residents' dining consumption, and Healthy living opens up a new consumer field.

1.6 Key to success

l Develop a series of green and environmentally friendly meals with unique flavors, improve the technological content of the meals, and highlight the food therapy and health care functions of the meals.

l From restaurant management to products and services, we must highlight strong cultural characteristics, reflect the most considerate and complete humanistic care for customers, and increase customer loyalty to the restaurant.

Improve the influence of the restaurant, stabilize the existing market, develop potential markets, increase customer flow, and ensure that the gross profit is higher than 40%. Small restaurant business plan Part 2:

Many chefs have entrepreneurial dreams and want to open their own restaurant instead of working for others. Low-cost fast food restaurants have become the dream of many entrepreneurial chef friends. The first choice, with less investment, low risk and quick returns, is more suitable for entrepreneurs with less initial capital.

Today we use a case to understand the main contents of a fast food restaurant plan. The following is a chef’s fast food restaurant plan.

As the saying goes, "Food is the first priority for the people." In order to meet the dietary needs of residents, students and other types of customers, this fast food restaurant was specially opened on Changsheng Road. Our store adheres to the basic requirements of "guests first, service first" and will provide customers with the highest quality services.

1. Overview of fast food restaurants

1. Our restaurant belongs to the catering service industry, named Urban Fast Food Restaurant, and is a sole proprietorship. It mainly provides Chinese breakfast, such as fried dough sticks, xiaolongbao and other Chinese snacks and side dishes. Lunch and dinner mainly focus on stir-fries and smokeless barbecue.

2. The urban fast food restaurant is located in the commercial pedestrian street of Changsheng Road. It was a mid-range fast food restaurant in its initial stage. In the future, it will gradually develop into a Chinese fast food chain store like KFC and McDonald's.

3. The owner of the urban fast food restaurant is ×××, the restaurant manager ×××, and the chef ×××. All three of them have 6 years of catering work experience. With our wisdom, talent and career focus, With a persistent heart, he will surely lead the industry.

4. Our store requires 300,000 yuan in start-up capital, of which 100,000 yuan has been raised, and the remaining 200,000 yuan needs a bank loan.

2. Business objectives

Due to its geographical location in a commercial street, the customer base is relatively rich, but there are also many competitors, especially since our store has just opened. If you want to open up the market, you must We should work hard on service quality and product quality, and further expand our business scope to meet the different needs of consumers. The short-term goal is to gain a firm foothold in Weihai Road Commercial Pedestrian Street and recover the cost within one year.

. Our store will add 3 branches within 3 years and gradually develop into a fast food chain group with strong economic strength and a certain market share. It will carve out a world among many fast food brands in the island city and become a fast food chain group. A well-known brand in the catering market.

3. Market analysis

. Customer source: The target customers of urban fast food restaurants are: general consumers who go to nearby pedestrian streets for shopping and entertainment, accounting for about 50%; students from nearby schools, Store workers and community residents account for about 50%. The number of customers is sufficient and the consumption level is medium to low.

Competitors: There are 4 major competitors near the urban fast food restaurant, of which 1 is a large one and the other 3 are small fast food restaurants. These four hotels have been operating for more than 2 years.

XX fast food restaurant operates both Chinese and Western styles. The price is relatively expensive and the customer base is sparse. The other three small fast food restaurants have poor hygiene, poor service quality, and crowded and dirty dining environments. Our store has seized on the existing shortcomings of these four fast food restaurants and launched marketing strategies such as "high quality and low price", striving to occupy a place in the fierce market.

4. Business plan

.Urban fast food restaurants are mainly for the public, and the prices of vegetables are in the low to medium price range.

. Vigorous efforts should be made to carry out convenience snacks, breakfast should have a wide variety and at low prices, and Chinese-style breakfast packages should be launched according to local conditions.

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

. We are always ready to develop new products to adapt to changing market demands. For example, this year we set a goal of "delivering meals to your home" service.

. Business hours: 6:30 am - 11:00 pm

. For the above plans, we will work together and perform our duties. We will work hard on health, service, price, nutrition and other aspects to strive to gain more customers.

5. Personnel plan

. In the early stage of the opening of our store, we initially plan to recruit 8-10 full-time employees (including 2 chefs) and 5 temporary employees (including 2 chefs) The specific content is as follows:

) Recruit through the labor market those who have registered residence in this city, have certain work experience, have good professional ethics, are between 20-30 years old, and are interested in joining the catering industry

Applicants fill out the "Recruitment Registration Form" and attach personal information to our store for an interview.

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

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

) Develop a training plan, determine the purpose of the training, and formulate Assessment methods.

) Implement training plans and thoroughly study the "Labor Discipline" and various rules and regulations.

) After assessment, those who fail will be suspended for study and 20% of their salary will be deducted until they pass the exam. If you fail the exam three times, all wages and benefits for the month will be deducted.

6. Sales Plan

. Before the opening, a series of corporate promotion work will be carried out to introduce the store's "high quality and low price" sales strategy to consumers. Questionnaires will also be distributed. According to the needs of consumers, we will improve our products and services.

. Launch membership system, quarterly card and monthly card to attract more customers.

. Those who spend a cumulative monthly consumption of 1,000 yuan can participate in the big draw at the end of each month, and the winner (1 person) can receive a gift certificate worth 888 yuan.

4. Those who spend a total of 100 yuan per month will receive a gift certificate worth 10 yuan, and those who spend 200 yuan will receive a 20 yuan gift certificate, and so on.

7. Financial Plan

All accounts in the store must be recorded in a timely manner, and expenditures and income must be recorded or recorded through the accountant. Double-entry accounting is used for accounting and is managed in a scientific way to avoid confusion. Daily income should be counted in a timely manner. All ordering menus and payment receipts must be saved and duplicated for verification and entry. account. All items in the store are fixed assets in the store and cannot be destroyed or taken away at will. The total monthly income, after deducting all expenses, is deposited in the bank; if after monthly settlement, the income is higher than planned, it will be adjusted appropriately. wages to mobilize everyone’s enthusiasm for work. If it is found that hotel property has been damaged without reason during work, the salary or bonus of the responsible person will be deducted.

) Our store has fixed assets of 150,000 yuan

30 sets of tables and chairs

Business area of ??300 square meters

3 freezers

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Several stove parts

) The daily working capital is 10,000 yuan (mainly used for emergencies and temporary purchases)

) For the accounts, it is necessary to do There is a daily account every day, a monthly account every month, and a general ledger at the end of the year. The profit and loss of the enterprise can be clearly seen on the account to avoid blindness in the operation and management work.

Note: Since it has just opened, we have to be careful about various expenses, but we must ensure the quality of the food and keep the price as low as possible.

8. Appendix

Appendix 1 Legal Requirements

In order to ensure food hygiene, prevent commodity contamination and harmful factors from harming the human body, protect people's health, and enhance People's physical constitution must strictly abide by the relevant national and local regulations and requirements as follows:

1. Food production and operation enterprises and food vendors must first obtain a health license issued by the health administrative department before applying to the industrial and commercial administrative department Registration, and those who have not obtained a health license are not allowed to engage in food production and business activities.

Food producers and operators are not allowed to forge, land reform, or lend health licenses.

2. The food production and operation process must meet the following hygiene requirements:

(1) Keep the internal and external environment clean and tidy, and take measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions.

(2) Food production and operation enterprises should have factory-style places for handling, processing, packaging and storage of food raw materials that are suitable for the variety and quantity of the products.

(3) There should be corresponding facilities for disinfection, dressing, washing, lighting, lighting, ventilation, antisepsis, dust prevention, fly prevention, rodent prevention, washing, sewage discharge, and storage of garbage and waste.

(4) The equipment introduction and process flow should be reasonable to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and food must not come into contact with toxic substances or unclean substances.

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

(6) The conditions of containers, packaging, tools, and equipment for storing, transporting, and loading and unloading food must be safe, harmless, and kept clean to prevent food contamination.

(7) Food for direct consumption should be in small packages or use non-toxic, clean packaging materials.

(8) Food production and operation personnel should always maintain personal hygiene. When producing and selling food, they must wash their hands and wear clean work clothes; when selling directly imported food, they must use vending tools.

(9) Water consumption must comply with national hygiene standards for urban and rural drinking water.

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

3. Foods prohibited from production and operation:

(1) Rotten, rancid, mildewed, vermin-infested, dirty, mixed with foreign matter or with other abnormal sensory appearance, May be harmful to human health.

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

(3) Contains pathogenic parasites, microorganisms or biotoxins exceeding national standards.

(4) Meat and its products that have not undergone medical and health inspection or failed to pass the inspection.

(5) Poultry, beasts, aquatic animals, etc. and their articles that died of illness, poisoning or whose cause of death is unspecified.

(6) Containers and packaging are dirty, severely damaged, or the means of transportation are unclean, causing contamination.

(7) Adulteration, adulteration, counterfeiting, affecting nutrition and hygiene.

(8) Processing with non-food raw materials, adding non-food chemical substances or treating non-food as food. Others that do not meet food hygiene standards and hygiene requirements.

4. Accept food hygiene supervision and inspection from all health departments on schedule;