With the improvement of economic level, the catering industry is developing better and better, and many people want to start a business in the catering industry. The following is a sample catering project planning document, welcome to refer to it.
Catering project planning letter sample 1
1. Overview of fast food restaurant
1. Our restaurant belongs to the catering service industry, its name is urban fast food restaurant, and it is a sole proprietorship enterprise. 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 Weihai Road Commercial Pedestrian Street. 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 dedication to our career, we will definitely succeed. Leading the way in this industry.
4. Our store requires 10,000 yuan of start-up capital, of which 10,000 yuan has been raised, and the remaining 10,000 yuan can be borrowed from the bank.
2. Business objectives
1. 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 and we want to open up the market. We must 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.
2. 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, carving out a world among the many fast food brands in the island city, and It has become a well-known brand in the catering market.
3. Market Analysis
1. Customer source: The target customers of urban fast food restaurants are: general consumers who go to Weihai Road Commercial Pedestrian Street for shopping and entertainment, accounting for about 50%; nearby schools students, store workers, and community residents, accounting for about 50%. The number of customers is sufficient and the consumption level is medium to low.
3. 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. ?Fast food restaurants operate both Chinese and Western styles, are relatively expensive and have a sparse customer base. 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 competition.
IV. Business plan
1. Fast food restaurants are mainly for the public, so the prices of dishes are not too high and belong to the low-to-medium price range.
2. Vigorously promote convenience snacks, have a wide variety of breakfasts, be cheap, and launch Chinese-style breakfast packages based on local conditions.
3. Provide economical, nutritious dishes for lunch and dinner, and provide an elegant dining environment.
4. Be ready to develop new products at any time to adapt to changing market demands. For example, the goal set this year is "home delivery" service.
5. Business hours: morning to evening!
6. For the above plans, we will divide the work and cooperate and perform our duties. We will work hard to get more customers in terms of health, service, price, nutrition, etc.
V. Personnel Plan
1. In the early stage of the opening of our store, the initial number of full-time employees (including chefs) and temporary employees (including chefs) planned to be recruited are as follows. :
1) 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 should submit the "Recruitment Registration Form" and attach personal information to our store for an interview.
2) Those who pass the interview, written test and physical examination will sign a labor contract (including a probation period).
2. In order to improve the overall quality of service personnel, all recruited personnel need to receive 2 months of training. The specific contents are as follows:
1) Develop a training plan and determine the purpose of the training , develop evaluation methods.
2) Implement training plans and thoroughly study the "Labor Discipline" and various rules and regulations.
3) 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.
VI. Sales plan
1. Carry out a series of corporate promotion work before the opening, introduce the store's "high quality and low price" sales strategy to consumers, and also distribute questionnaires. According to the needs of consumers, we will improve the products and services of our store.
2. Launch membership system, quarterly card and monthly card to attract more customers.
3. 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 time. Expenditures and income must be entered or recorded by the accountant before they can be used. Double-entry accounting is used. The accounting method is to be managed in a scientific way to avoid confusion in the accounts. Daily income should be counted in a timely manner. All ordering menus and payment receipts must be saved and duplicated for verification and accounting. 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 excluding all expenses, is deposited in the bank; if after monthly settlement, the income is higher than planned, it will be adjusted appropriately. Wages are paid to mobilize everyone's enthusiasm for work. If it is found that hotel property is damaged without reason during work, the salary or bonus of the responsible person will be deducted.
1) Our store’s fixed assets
N sets of tables and chairs
Business area n square meters
N freezers
A number of stove parts
2) How much is the daily working capital in thousands of yuan
(Mainly used for emergencies and temporary purchases)
3) For accounts, it is necessary to have daily accounts every day, monthly accounts every month, quarterly accounts every quarter, and year-end general ledgers every year. In this way, the profit and loss of the enterprise can be clearly seen on the accounts, thus avoiding blindness in 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 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 remove 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, entertainment, lighting, ventilation, anti-corrosion, dust-proof, fly-proof, rodent-proof, 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. Cooking utensils and utensils must be washed and kept clean 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) Foods that are spoiled, rancid, mildewed, infested with insects, filthy, unclean, mixed with foreign matter or have 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 biological toxins 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.
Catering project planning letter sample 2
Background summary
With the development of society, people’s lives have been satisfied in material terms. At this time, people began to pursue a spiritual lifestyle, and the top of people's spiritual needs was the need for "self-realization". This is also the reason why DIY (a spirit of "doing it yourself", doing it yourself, experiencing it yourself, challenging yourself, and enjoying the happiness) has risen in recent years. Integrating DIY elements into catering can allow people to get a higher level of enjoyment and fun while meeting basic needs. In addition, DIY restaurants are also a fresh experience, providing another option for people who like new things and excitement. This contains certain business opportunities. College students are at the forefront of society in accepting new things, and the market prospects for opening DIY restaurants on college campuses will be broader.
Project description
DIY catering is a creative industry that combines catering and entertainment, and it is different from traditional catering and entertainment. The diy entertainment restaurant is a semi-enclosed space with many kitchens and restaurants. It provides raw materials for cooking and staple food. Guests can cook whatever they want and what they know how to cook. The friends who came together each presented their own signature dishes and everyone tasted them together, drinking and talking.
Market and competition analysis:
At present, what has been criticized in universities is the food problem in university cafeterias. The low quality of university food has become a recognized problem, and it is only satisfying. The problem of food and clothing for the students has been solved, 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. In order to ensure the food safety of college students and improve their food quality, the University Food Alliance was established to provide low-price, safe, high-quality and distinctive food to college students, and at the same time provide certain work-study positions for various colleges and universities to help Poor students are better able to complete their studies. DIY catering service is an emerging project. There are not many similar catering services in the country, and most of them are concentrated in larger cities. As far as I know, there is no similar catering service in Linyi City. Linyi City has many universities and is a famous tourist city, so it has a relatively large market. Compared with traditional catering services, DIY catering services do not need to hire expensive chefs with superb cooking skills, and have certain advantages in terms of expenses.
Implementation plan:
1. Investment funds: The first phase of investment is about 50,000. If the returns are significant
, more phases can be carried out. expand. The financing method can be sole proprietorship or partnership.
2. Address selection: Choose the restaurant of Linyi University or the Student Activity Center.
The target audience is mainly teachers and students on campus.
The hygienic conditions of the restaurant must also be clean and tidy
, and the area of ??the restaurant must be relatively large. It is more appropriate to use a relatively large outdoor venue.
3. Main business:
(1) Providing DIY catering services;
(2) Providing venue rental;
(3) If customers don’t like to do it themselves, the restaurant can also provide catering.
4. Target customers:
(1), young students;
(2), lovers in love;
(3) , faculty and staff;
5. Main profit methods:
(1) Revenue from providing DIY catering services and venue rental can be charged based on the number of people.
(2) Income from providing raw materials. The price of raw materials provided by the restaurant is about 200% to 300% of the market price;
(3) Income from renting entertainment equipment.
6. Advertising: Print a large number of postcards and advertisements to schools and communities, contact relevant personnel to promote, and cooperate with travel agencies and companies.
Financial management:
1. The rent of a store of 100 square meters is about 2,014 yuan/month, 2 waiters + 1 assistant chef + 2 part-time workers on weekends, 5,000 yuan/month, decoration and operation preparation 5,000 yuan, advertising expenses of 2,014 yuan, restaurant and related entertainment equipment of 6,000 yuan, sunk cost of 13,000 yuan
2. Estimated per capita consumption is 20 yuan, receiving 30 customers on weekdays and 100 customers on weekends. The profit margin is 50%.
Risks and responses:
1 External risks
As China joins the WTO, large foreign catering companies have entered China, and international brands have entered China quickly and in large numbers. University campuses will definitely have a huge impact on China’s catering industry. 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.
2 Internal Management Risks
The catering industry is a relatively low-tech industry, but it requires strict management to win the trust of consumers. For most self-operated restaurants in China Most restaurants have loose internal management and low-quality service personnel. How to establish a modern enterprise system, improve the enterprise operating mechanism, and strengthen the internal management of the enterprise are related to the survival, success and failure of the enterprise.
3 Market Risk
The market is constantly changing, so we must consider market risks. Specifically, there are the following possible risks:
(1) There is a risk during the development phase of this project that similar restaurants may open on the market at the same time.
(2) Risks in the project production stage. If the project has been put into production but has not produced marketable products, the project may not have enough ability to pay production costs and repay debts.
(3) Risks in the production and operation stage of the project. The benefits of the project after it is put into production depend on the sales volume and other performance of its products in the market. For this stage of the project, the biggest source of market risk is related to Competition risks in the catering industry in the market. If the project is put into operation and achieves good results, it is likely to lead to the birth of a series of similar business projects, thus intensifying the competitive pressure of this project. 4 Risks of raw material 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 this restaurant is a restaurant that focuses on health care. Therefore, professional knowledge and technical investment are required in the selection of raw materials, so as to facilitate the procurement of fresh, natural, pollution-free green food.
5 Countermeasures
Learn advanced production technology and experience to develop your own specialty food. Strict management, regular training of personnel, and establishment of customer service reports.
Carry out strict project planning during the project development stage to reduce project risks.
After entering the market, understand the food market cycle, do not rest on your laurels, and actively develop and update food.
Establish and maintain long-term cooperative relationships with raw material suppliers to ensure the supply of raw material resources.
6 Insurance and Legal Affairs Insurance for the fitness center will be purchased through Ping An Insurance Company of China.
Asset insurance will insure the actual market value of fixed assets and personal assets, and business accident insurance guarantees compensation for the loss of fixed cash inflows due to closure of the business due to an unexpected accident. In order to prevent legal lawsuits caused by accidents that damage the interests of members and customers, we will also purchase general liability insurance. Of course, the center manager will also take relevant preventive measures, such as providing appropriate guidance, giving necessary warnings, and signing no-liability clause contracts with members. The legal affairs of the center are handled by experienced law firms.
Exit mechanism:
If the operation is not good, you can transform to traditional catering, or transfer or sublease to others, or dispose of the equipment and exit directly.
Catering project planning letter sample 3
1. Project name: Green Specialty Catering (Bawei Restaurant)
2. Business goal development based on Bawei ?It is a green specialty catering brand with a registered trademark, using reasonable and effective management and investment to establish a green catering chain group company with strong Bayu cultural characteristics. Bayu Cultural Restaurant has become a fashion for catering operators to build stores, mainly because consumers also like to dine in this kind of environment. Its biggest advantage is that consumers can learn some local historical knowledge and customs while eating. This type of restaurant won’t be eliminated anytime soon. Of course, we must also look at the level and depth of the restaurant’s cultural exploration.
3. Market analysis of the current status of restaurants:
1. Brand restaurants: Chen Mapo, Weiwei Jianghu, Bianshi Caigenxiang, Sichuan Dongjia and other brand restaurants have become? Synonymous with state-owned enterprises, they are on the verge of elimination due to their lack of advancement and poor management.
2. Hotel restaurants: Due to their "high threshold" public image and bookish business style, most consumers have been turned away. Except for Jinjiang Hotel, Homeland International Hotel, and Crowne Plaza Hotel Except for the restaurant, everything else is in poor condition.
3. Folk and cultural restaurants: Due to their unique store design, novel dishes, and reasonable prices, they have become the main restaurants currently consumed by citizens. Representatives among them are: folk customs - Baguo Buyi, Tao Ranju, Chongqing Cai Genxiang; culture - Cai Xiangyuan, Hongxing, Daronghe, Private House Cai, Rongxing, Wenxing, Mantingfang, etc. To sum up, if you want to succeed quickly, you must take the path of folk culture and restaurants. 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, Chinese-style dinners are the mainstay, and Western-style dinners are gradually emerging, but the scale is still small at present; fast food is mainly Western-style fast food, and KFC, McDonald's, Pizza Hut, etc. are the largest in the market. The main force, Chinese fast food has been booming, but it is currently unable to compete with Western fast food. Compared with the successful marketing model of foreign fast food specialization, branding and chaining. The development of Chinese catering is obviously lagging behind. How to occupy that part of the market is a problem we need to solve. As people pay more and more attention to their own health and food safety. However, long-term consumption of fried and high-energy foods in Western fast food has led to obesity and other problems. Food safety has become a hot topic? How to provide consumers with a safe and secure diet has become the theme of the future development of the catering industry. It is foreseeable that applying the concepts of environmental protection, health and safety and advocating green consumption will be the development trend of the catering industry in the future. The proposal of green specialty catering is actually an advancement of social civilization and a new catering culture concept. In the next few years, the business model of my country's catering industry will diversify, the internationalization process will accelerate, and green characteristic cultural catering will definitely become fashionable, which will undoubtedly bring opportunities for investment in the green catering industry.
4. Market research: Before deciding to invest, you must conduct a detailed market survey to gain a detailed understanding of the target consumer group, competitors (including financial status, operating status, number of employees, etc.), the status of the business district, and Legal procedures, lease contracts, supplier relationships, etc. related to the catering industry. Specific projects are handled by catering consulting companies. Site selection conditions: The business district must have three conditions: office center, commercial center, and residential center. It must have a standard facade with convenient transportation, wide vision, and parking space within 50 meters.
The selected venue must be able to park dozens of cars at or around it (parking lots are not included). The selected floor must not exceed the third floor (preferably the second or first floor). The rental fee must not exceed 40 yuan/square meter. When selecting the site, Responsible for catering consulting consultants
5. Catering characteristics: Sichuan, Guangdong, Shandong and Jing Dynasty fusion cuisine based on secret recipes promotes the green food culture of Bayu and Chongqing, and the dishes are served in unique dishes; a catering consulting company is established to be responsible The main dish research and development room produces two innovative dishes every week and changes the recipes every quarter to ensure that we have products that no one else has, but we have excellent products that everyone has, and the quality is stable. The dishes are based on Bayu culture and use exotic fresh raw materials as allusions. The R&D room innovates dishes that are consistent with the decoration style, green, environmentally friendly, nourishing, and delicious in color, flavor, and flavor. Once again, a set of four-season special nourishing packages (beautiful, healthy, ecological) dishes were compiled, and finally two items, special wedding banquets (omitted) and special birthday banquets (omitted), were used to increase the restaurant's income.
6. Target market positioning. A green catering industry acceptable to middle- and high-income earners. Customer base: individual private owners + white-collar workers + others.
7. Market strategy. Product standardization, standardization, scientific management, and chain operation. And introduced Huang Xiaoping's Ten Constant Management Method, which is better than Hong Kong's Five Constant Method. The catering consulting company is responsible for the specific implementation.
8. Restaurant design
1. The entire restaurant design reflects the Bayu cultural style, and the color is slightly lighter than the walnut color. Things from Bayu culture cover the entire restaurant.
2. Although it is a cultural and green restaurant, the guest equipment, especially the bathroom (wash basin, toilet, hand dryer, toilet paper,) equipment, strives to be high-end. 3. Dining chairs, tables, bowls, plates, spoons, chopstick holders, dish containers, clothing covers, chopstick covers, curtains, tablecloths, cloths, clothing, welcome tables, water signs, etc. must be customized and have the restaurant logo.
4. There should be more than fifteen private rooms (guests increasingly prefer to dine in private rooms), and use full floor-to-ceiling glass. Purpose boards are used on the floor, special cooking holes are left on the walls, and there is an intercom telephone in the house. Deluxe private rooms must be equipped with TVs, sofas and other equipment)
5. The hall must be able to accommodate 25 standard tables for ten people (and the distance between the landing table and the passage of employees and customers must be deducted). It's best to have a stage. The floor is paved with non-slip 80cm bricks, and warm-color fluorescent lamps are used on the ceiling as the main light source (to save electricity bills and increase brightness).
6. The toilet should be paved with non-slip floor tiles, and the area should not be too small. Staff toilets are separate from guest toilets.
7. For anti-slip kitchen floor tiles, there must be about 10 fire heads. It contains a cold vegetable room, a snack room, a dishwashing room, a warehouse, and a lotus room. The kitchen shall not be less than 300 square meters.
8. The entire restaurant contains: sales reception area (executive desk, sofa), bar (with enough space for drinks), cashier warehouse (2), office, utility room, dressing room, and distribution room. Electric room, sound control room, etc.
9. Private room names: use the names of the seventeen old city gates of Chongqing or the names of old places in Chongqing (there are paintings or photos of their origins in the private rooms), or use the names of event private rooms (such as: Wang's Mansion, Li's Mansion, Zhao's Mansion, etc.), hang a sign with the surname of the ordering guest in front of the door during meals).
10. The door plaque is made of wooden signboard (gilded characters).
11. There is a "xxx" preface or inscription next to the door or in the front hall.
12. All guest place cards are carved in wood.
13. Picture frames of Chongqing food culture (Chongqing folk songs and children’s songs) are hung in the private room aisles, and stories about the origins of our specialty dishes are hung in the lobby.
14. Cartoons of Chongqing Yanzi or Chongqing Xiehouyu are hung in the toilet.
15. The menu is specially designed. Color photos of our famous dishes are used, and "Xingjiu Ling" is printed on each page of the menu.
9. Investment cost budget (based on 2014 square meters)
1. Decoration: 1.3 million
2. Kitchen equipment: 300,000
< p> 3. Lighting equipment, air conditioning (no central air conditioning), bathroom, office, cashier: 800,0004. Restaurant appliances: 300,000
5. Early advertising fee , Opening celebration: RMB 150,000
6. Liquidity: RMB 500,000 in total*** Capital preparation: RMB 3.5 million (including unforeseen expenses) plus rent of RMB 500,000***, totaling RMB 4 million
10. Staffing
1. Kitchen: 50 people
2. Floor (including logistics): 30 people
11. Profit and loss forecast
1. If the average person is 40 yuan, there are 500 people per day, the monthly turnover is 600,000 yuan, the cost is controlled at 180,000 yuan, and the comprehensive gross profit is calculated as 50%, the profit can be 120,000 yuan per month, every year The profit is: 1.44 million, and the investment recovery period is: 3 years
2. If the average per capita is 40 yuan, and there are 700 people per day, the monthly turnover is 800,000, and the cost is controlled at 240,000, the comprehensive gross profit is Calculated at 50%, the monthly profit is 160,000 yuan, the annual profit is: 1.9 million, and the investment recovery period is: 2 years
3. If the monthly turnover is 1 million, the cost is controlled at 300,000 , the comprehensive gross profit is calculated as 50%, the monthly profit is 200,000 yuan, the annual profit is: 2.4 million, the investment recovery period is: 1 and a half years
4. If the average per capita is 40 yuan, 1,000 per day person times, the monthly turnover is 1.2 million, the cost is controlled at 360,000, the comprehensive gross profit is calculated at 50%, the monthly profit is 240,000 yuan, the annual profit is: 2.8 million, the investment recovery period is: a little more than 1 year. In order to shorten the investment recovery Time should be saved on decoration and costs should be reduced. The company implements ten-day management methods (the cost is 5%-20% lower than other catering costs), but it cannot deviate too far from the planning, otherwise it will not be able to achieve the expected sales.
12. Decoration
1. Implement public bidding
2. Select a decoration team with experience in decorating large restaurants
3 , the company sends a dedicated person to supervise the decoration, and discuss the design plan with the decoration party at any time
4. The decoration time shall not exceed 3 months (must open before the end of the year)
13. Employee recruitment< /p>
1. Start recruitment two months in advance
2. Start employee pre-job training one month in advance
3. Start work (cleaning) ten days before opening )
Fourteen. Advertising planning
1. Plan the opening advertisement one and a half months in advance
2. Start advertising one month in advance
3. Banner advertisements will appear around the restaurant when the decoration begins
4. Plan the opening ceremony plan 20 days in advance
15. Suppliers will enter< /p>
1. Start contacting suppliers two months in advance
2. Make a list of suppliers one month in advance
16. Procedures before renovation Start handling various business procedures (industrial and commercial, taxation, urban management, police station, etc.), which must be completed before opening.
17. Rules and Regulations All the company’s rules and management systems must be written one month in advance
1. Corporate philosophy
2. Financial management system
3. Employee Code of Conduct
4. Kitchen Management System
5. Procurement Management System
6. Floor Management System
7. Dormitory management system
8. Employee reward and punishment system
9. Responsibilities of personnel in each department
10. Huang Xiaoping’s Ten Days Management Method
< p> 11. Employee Performance Appraisal Management Method12. Company Membership Management Manual When the above tasks are completed, a formal and vibrant catering company is truly born, but a more arduous task It also followed. As long as we have a united collective, a strong management team, a unique marketing plan, and continue to innovate in concepts, services, environment, and dishes.
If you continue to create highlight restaurants, they will become popular. Through word-of-mouth, you will gradually form a brand and chain it nationwide.
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