The quality of a business plan often determines the success or failure of an investment transaction.
For start-up venture enterprises, the role of business plan is particularly important.
When you choose the goal of starting a business and determine the motivation of starting a business, all the conditions such as capital, contacts and market are ready or have accumulated considerable strength. At this time, you must provide a complete business plan, which is the soul of the whole business process.
This is the business plan of the fast food restaurant.
I founded a Chinese fast food restaurant in Hangzhou, mainly cooking dishes. At present, I have made a standardized cuisine, formed a unique formula of more than 50 dishes, and can make adjustments according to the color of the dishes.
There is a unique food primary processing method to ensure that the dishes that need primary processing will not lose their original flavor when they are processed again; At the same time, standardized operation can ensure the uniform taste of each dish; The processing energy is mainly electricity, and there is basically no open flame; Serve the food quickly.
The advantages of our Chinese fast food restaurant are:
1. The dishes are diverse and nutritious.
2. There is a refinement standard that allows every dish to be cooked every time, and the taste can be 99% the same.
3. For example, the speed of foreign fast food.
4. The price is low.
5. Clean and tidy kitchen.
Project prospect forecast: Many people like to eat Chinese cooking, and now the pace of life is accelerating. However, the Chinese cooking fast food market is still underdeveloped. At present, Chinese fast food is still dominated by pasta, and many small fast food restaurants are not standardized enough to guarantee hygiene, which is far from meeting the public's consumption safety needs.
Therefore, it is just the right time to intervene in the market at this time, and the market has broad prospects for development.
Economic benefit forecast: the investment profit in the first year is 40,000-50,000 yuan, and the profit in the second year is 654.38+10,000 yuan.
The investment payback period is short, the cost can be recovered in 7-8 months, and the project risk is small.
Remarks: Business Plan of Chinese Fast Food Restaurant
Chinese fast food restaurant can be said to be a sunrise and mature product.
I. External market conditions
The rapid development of economy and the acceleration of social rhythm have also promoted the development of fast food industry.
The survey shows that when the per capita annual income reaches xx dollars, the traditional housework will turn to the society, and the rapid development of Zhejiang fast food service industry in recent years just confirms this point.
Let's look at the development of fast food enterprises in recent years.
As we all know, McDonald's and KFC, the representatives of western-style fast food, have developed rapidly in China, and they can be seen in every bustling area of the city.
The bright style of western fast food restaurants has changed the messy situation of traditional fast food restaurants, and its bright and clean environment and good dining atmosphere have attracted many people to patronize.
However, the price of western fast food is not cheap and the taste has not changed much. Eating more than a few times will be boring, but the biggest drawback is that the nutrition is single, basically only calories, and eating often will make people fat and cause a series of diseases.
Therefore, this kind of fast food is called junk food by more and more social groups. In its birthplace, the United States, this fast food has been criticized. Recently, a boycott law was introduced in Britain, which led McDonald's to close more than 50 stores in Britain.
Looking at the current Chinese fast food restaurants, although the price is low, the variety and taste are many, and the nutrition is rich, the situation of small, dirty, chaotic and poor is still very serious.
But now there are clean and tidy Chinese fast food restaurants all over the country, and there are grandfathers, rice babies and so on in Hangzhou.
However, the fatal weakness of Chinese fast food has not been solved. Chinese fast food depends largely on the skills of chefs, rather than the programmed operation of ordinary staff. Different chefs will have different tastes when cooking the same dish, that is, the same chef will cook the same dish at different times and have different tastes.
Therefore, every restaurant in the same catering enterprise or even the same store will present the same dishes to customers with very different tastes every time, and it is difficult to reach the professional standard of western fast food.
At the same time, it is difficult for ordinary small shops to hire high-level chefs, even if they are hired, they will have to pay a lot of costs, and the management cost of chefs in the store is also relatively high.
In addition, China restaurants prefer to use open flames in their kitchens. The air is dirty and difficult to clean, and the probability of fire is relatively high.
Second, our market positioning and operation mode
Our store will be in downtown Hangzhou, between office buildings and cultural and educational areas, or between cultural and educational areas and residential areas.
The storefront is 30-40 square meters, and the kitchen is about 8 square meters.
The customer base is the people who need to provide fast food service, like Chinese food and are unwilling to give up the fun of eating. Dining Standard 8-20 yuan/person? Between meals, mainly for working people and students.
Because it has just started, the scale is not large, you can use your own kitchen to do some preliminary processing of dishes.
The kitchen in the store uses electricity as the main energy source, and only uses open flame energy such as gas when there is a sudden power failure. This is because my processing technology only needs electricity, and the cost of gas is already quite high.
Dishes: the restaurant should be based on the foundation, and the most fundamental thing is the dishes. No matter how exquisite the decoration is, no matter how thoughtful the service is, the food will be served quickly. If the food is not delicious, no one will patronize it. Even if they patronize them, they are no longer real restaurants.
The taste of the same dish should be consistent. It can't be this smell this time, and it will become another smell next time. Once the taste is established, it cannot be easily changed.
It seems easy to say, but it is