The catering industry is an industry that many college students want to try, but before entering this industry, how much do you know about this industry and have you made any plans in this area? The following is the "College Student Catering Business Plan 2020" compiled by me for your reference only. You are welcome to read it. Catering Business Plan for College Students 2020 (1)

1. Project Market Analysis

The catering industry is a traditional industry and a sunrise industry. It has a long history and will never end. There is an old saying in China that "food is the most important thing for the people" and "it is better to sell food than to do business." This shows that the catering industry has sufficient capacity. First of all, China's economic growth rate is gratifying, and people's disposable income is increasing year by year, so there is great potential for developing the catering industry. Nowadays, people demand not only to eat well, but also to eat well, and they pay more attention to the dining environment. Theme restaurants have emerged as a result, and there is more room for development.

2. Commercial advantages of xx theme restaurant

1. Decoration advantages

The restaurant decoration is based on military cells as the main style, giving customers a visual impact. At the same time, it allows customers to have more associations and fantasies while eating, arousing their curiosity.

2. Clothing Advantages

This restaurant creates novel and unique waiter decorations.

Chef clothing: prison clothes, labor reform clothes.

Waiter clothing: uniformly composed of beautiful women, uniformly wearing xx military uniforms. Let customers have a visual impact and reflect the sexy side of women and the temptation of clothing.

3. Dishes Advantages

The restaurant’s dishes are mainly Shaanxi and Hunan cuisine, which will further promote the concept and importance of nutritious soup. Pay attention to nutritious meal preparation and nutritious diet. At the same time, we will pay more attention to the plating and utensils of the dishes, so that customers can feel that they are novel, unique and high-end. big. superior.

4. Business advantages

Surprise private customization is one of the most important features of our store. It distinguishes the consumption concept in previous restaurants. We will create the strongest The temptation is not to force customers to spend money. You only need one sentence, one main content, and leave the rest to us. We will give you creativity and surprises. Our purpose of doing it for you is to let you experience what surprise means.

The cage in the center of the store will launch exciting performances during prime time (for example: prison cage fighting competition, 1930s Shanghai song and dance programs, etc.), allowing customers to release themselves while enjoying delicious food. Repressed emotions.

3. Business strategy

Internally:

1. Ensure that business philosophy, internal management, store image, employee image, service level, training content and the company are consistent market positioning and development strategy.

2. Regularly develop and launch new dishes to enhance the freshness of customers.

3. From time to time, activities such as member discount days and single dish discounts are carried out to consolidate the stickiness between customers and the restaurant.

4. Continuously improve the operating procedures, strictly enforce rules and disciplines, and guide and cultivate the formation of the restaurant culture.

Externally:

1. Actively participate in various regularly held industry exchange meetings, seminars for industry insiders, etc.

2. Make full use of various publicity channels and public relations methods such as the media and the Internet to expand visibility and influence.

IV. Procurement Strategy

1. The procurement of raw materials cannot be ignored by restaurants. We can achieve unified distribution and achieve economies of scale, so that we can have greater pressure on suppliers. The advantage of supply price can reduce costs in a timely manner, grasp market information, and strive for the initiative.

2. Purchasing uses a dedicated person responsibility system with clear management and clear responsibilities.

3. Select multiple suppliers with comparable strength and guaranteed quality, appropriately disperse the supply sources of raw materials, and ensure long-term stable supply.

4. In terms of procurement cost control, try to reduce intermediate links and reduce intermediate expenses and transfer costs.

5. Reasonably determine the total purchase quantity, supply times and supply batches, and establish a complete inventory mechanism to keep warehousing costs at a reasonable level.

V. Marketing Strategy

In terms of industry introduction, restaurant introduction, dish features, theme style, etc., promote and publicize through various media and public relations channels to expand visibility and influence To achieve the purpose of enhancing the strength of the restaurant and achieving further development.

VI. Marketing Strategy

1. Brand Strategy: Combining eye-catching, fashionable, and distinctive brand LOGO with high-quality, authentic, specialty dishes and warm, considerate, and first-class services. Combined to create the industry's leading theme-style catering brand.

2. Service market positioning and portfolio strategy: The target consumers are the general public (20-40 years old) and gatherings of small companies.

3. Price strategy: Everyone wants to eat, everyone can eat, and everyone can afford it (per capita consumption is about 50 yuan).

4. Promotion strategy: Use different discount strategies (such as price discount strategy and quantity discount strategy), use level-based membership cards to give different discounts to different customers, and regularly launch a main dish to attract repeat customers. Use the customer management information system to analyze customers and notify various promotion plans, use holidays to carry out promotional discounts, discounts for business banquets and friend gatherings, etc.

5. Advertising strategy: Internet publicity, TV advertisements, newspapers, leaflets, radio broadcasts, industry magazines, industry exhibitions, exchange meetings and receptions, regular publicity lectures, in-store advertising, etc.

7. Risk Control

In order to protect the restaurant property from catastrophic losses or to obtain economic compensation after the loss and the expenses incurred to achieve the above two purposes, risks Management is a vital part of the overall management of this restaurant. We feel that we can overcome these risks because if we can do the following to diversify and avoid risks:

1. Establish our own good reputation, create good lending conditions, and establish good credit with investing individuals Relationships to provide guarantee for the restaurant's funds;

2. Provide personnel training, care about employee development, reserve management personnel at all levels, and make appropriate human resource reserves for the restaurant;

3. Hire industry insiders with their own experience to serve as restaurant managers and kitchen managers, keep an eye on industry trends, capture industry information, and keep abreast of industry trends;

4. Choose the right ones from the management Establish a leadership team to make collective decisions on some major decision-making issues, and try our best to avoid decision-making errors and wrong directions;

5. Actively and continuously develop new dishes and flagship dishes to continuously satisfy customers’ fresh tastes needs, and constantly improves through innovation to ensure the sustainable development of the restaurant;

6. Establish and consolidate the restaurant brand, do not blindly follow the trend, do not engage in price wars, and create a unique own brand that will win in various fields. Implement a differentiation strategy to form a unique style and restaurant culture, thereby distinguishing it from other restaurants;

8. Do sufficient information collection, analysis and thorough research on the entire industry to prepare for the formulation of pricing strategies foundation to avoid mistakes;

9. When the restaurant reaches a certain scale, a risk management information system will be established to better control risks, so that the restaurant can steadily move towards strategic goals. The business opportunities in front of us are very meaningful to us. If we can do the above risk control work, we will have the opportunity to put our ideas into action and turn our restaurant's local advantage in the market into a huge advantage in the entire industry. Advantage! College Student Catering Business Plan 2020 (2)

1. xx Catering Management Company Image Strategy

Fully display the company's image of green and clean in restaurants located in commercial districts and tourist attractions , hygienic, affordable and warm. Ask a professional company to develop an advertising plan for us, starting from the company's characteristics and striving to be both gender-neutral and individual. The investment plan "starts from one point and expands to the whole area". Based on the consumer groups with the characteristics of a region, a certain scale of operations should be formed in the initial stage of development. After selecting several business outlet addresses, they should "make a shining debut" at the same time. In the future, we will expand our operations nationwide based on development.

In the early stage of development, we actively guided customers to green consumption and turned them into a stable customer group. We need to open restaurants in commercial areas, shopping areas, tourist areas, residential areas and other places based on population flow density, residents' income levels, actual consumption and other factors.

2. Business functions of xx Catering Management Company

1. Innovate cooking technology, develop classic meals, organize and apply for patented products;

2. Collect and organize And organize the research and development of catering management technology, summarize the rules of catering operations, publish catering management books and various digital products;

3. Operate trademarks and patented products, and develop catering chain operations;

5. Leverage the network advantages of their own professional and skilled talents to carry out kitchen contract management and catering enterprise entrusted management business;

6. Extensive training on catering management and technical skills;

7. Provide management and cooking consulting services to catering enterprises;

8. Provide services to enterprises that are in deep operational crisis and trust crisis. Provide first aid and crisis public relations services for catering operations.

3. Operation of xx Catering Management Company

1. Do a good job in summarizing and sorting out business cases.

2. Do a good job in promoting visibility and reputation.

3. Find your own core competitiveness.

4. Establish a practical profit model.

IV. The organizational structure of xx catering management company

The organizational structure of catering management companies generally adopts the functional department system. Only companies that carry out chain operation business adopt the business department system.

1. General Manager’s Office. It is the management core of the catering management company and is responsible for planning, organizing, deploying, and coordinating the company's human resources and resources, formulating work plans, and conducting business operations.

2. Finance Department. Responsible for the company's financial management, auditing business income status, preparing accounting statements, truthfully reflecting the basic situation of the company's operations, analyzing operating status, and providing basis for management decision-making.

3. Planning Department. For the enterprises and departments we serve, we design the overall corporate identification system, formulate marketing plans, plan marketing activities, establish media relations, display corporate image, and refine and promote corporate cultural connotations. Develop advertising release plans and media strategies, and plan advertising campaigns.

4. Management Department. Formulate enterprise management systems and operating procedures, guide and standardize relevant enterprises and departments, carry out normal enterprise management work, supervise and assess the operating status and future trends of enterprises, and grant commendations or punishments based on performance appraisal results.

5. Training Department. According to the overall needs of the enterprise, we carry out training on dedication to work, courtesy and etiquette, appearance, skills and techniques, store history and store appearance, and management technology training.

6. R&D Department. Study the design concepts and production recipes of competitors and popular dishes in the current market, plan and innovate signature dishes and seasonal dishes within the specified time, and organize chefs to carry out innovative dish evaluation activities.

5. Market strategy of xx Catering Management Company.

1. Catering company business strategy

Employees’ clothing, business philosophy, and internal management should be consistent with the head office.

Green catering refers to a natural, safe and pollution-free situation in every link of the entire industrial chain of food cultivation, production and processing, logistics and distribution, table consumption and service environment. In the procurement process, we must first identify the source raw materials, natural pollution-free raw materials, and green food raw materials, and purchase as few cans, cans, or other semi-finished products that have been processed as possible. We must also be good at identifying and preventing procurement from being contaminated or contaminated. Spoiled raw materials.

2. Catering company image strategy

Fully display the company's image as green, clean, hygienic, affordable and warm in restaurants located in business districts and tourist attractions. Ask a professional company to develop an advertising plan for us, starting from the company's characteristics and striving to be both gender-neutral and individual.

VI. The operating philosophy of xx Catering Management Company

1. Oriented by customer needs;

2. Oriented by priority of efficiency;

3. Oriented by market share;

4. Oriented by brand establishment. Catering Business Plan for College Students 2020 (3)

1. Foreword

Food is the most important thing for the people. This shows the importance of food. People eat and drink in homes and restaurants.

The latter category is broken down as follows:

Western food:

1. High-end restaurants: Pay attention to taste and class. The price is high. Suitable for high-income people.

2. Fast food restaurants, such as McDonald's, KFC, etc. Suitable for teenagers to consume.

Chinese food:

1. Hotel: Win with scale operation.

2. Small hotel: Win with special signature dishes.

3. Chain fast food restaurants: Win with chain-scale operations.

4. Food stalls: cheap and good quality, win at will

How to find a foothold in the fiercely competitive market? The “selling” point is important. Although many people know about the series of products whose main product is "porridge", a traditional Chinese food, not many are well managed. It’s both a blind spot and a selling point. As long as you have good products and good business methods, you can become popular in the market. Achieve very good results.

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 and diet therapy 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 brother porridge in Guangdong have spread overseas and are popular in Southeast Asia. In addition to general diet, its functions can also be used to prevent diseases, treat diseases, 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 just a general food has long been outdated. Its positive significance is to help people improve their quality of life and restore their self-esteem and self-confidence, satisfy people's psychological needs, and enable consumers to 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 occasions: 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; it eliminates 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.

4. Main products

1. 62 types of porridge and dry pastries are supplied in rotation (recipes and production methods will be announced separately)

Advantages: There are many varieties, It has a wide range of adaptability, high optionality, cheap raw materials, easy procurement, short process flow, no need for special technology, easy production, easy sales, and no off-peak seasons.

Disadvantages: Due to the large number of ingredients, initial procurement is a little troublesome, and promotion requires a process.

2. Braised vegetables

Special braised vegetables from various regions (such as Sichuan braised vegetables, Wuhan duck neck, Nanjing salted duck, Kaifeng bucket chicken, Jiangsu and Zhejiang bad vegetables, Guangdong and Hunan barbecue, smoked vegetables), fresh kimchi, etc.

3. Specialty snacks from various places

Northern flavor: Northeastern Li Liangui bacon pancake, Haicheng pie, Dalian jujube steamed cake, Tianjin mother and son clove cake, assorted pancakes, pancakes and fruit , Chengde’s mixed sugar pot cake, flower rose cake, Beijing’s Yiwosi clear oil cake, Inner Mongolia’s Hada cake, Xi’an’s Roujiamo, radish cake, Qinzhen Liangpi, Huanggui persimmon cake, Shandong Binzhou’s pot cake, Jinan’s Thousand Layer Cake, Zhoucun Crispy Shao Cake, Kongfu Osmanthus Cake, etc.

Southern flavor: Taiwanese peanut stone cake, pickle cake, bean paste pot cake, pumpkin cake, three fresh pot cake, Shanghai wine rice cake, loose silk pot cake, Sichuan salt and pepper pot cake, rose flower cake, Jiangsu yellow cake Qiaoshaobing, Suzhou sesame cake, Yangzhou date cake, Taicang oil spring cake, Guiyang chicken cake, Hangzhou coir rain cake, Huzhou sister-in-law cake, Jinhua pickled vegetable cake, Hubei Dongpo cake, Guangshui orange cake, shrimp shredded cake, Hubei Jiangling Jiuhuang Cake, Hunan and Hubei Tea Cake, Wuhan Laotongcheng Bean Curd and so on.

There are many local snacks, which can be made according to the specific local conditions. It is recommended that snacks from the north and the south be mixed together to make them more attractive. Catering Business Plan for College Students 2020 (Four)

Even if a tea restaurant faces closure or changes hands due to various circumstances, the successor will still have a lot of room for operation. Just simply change the layout of the store. Tea restaurants have been updated into teahouses, private restaurants, etc. Looking at the entire small and medium-sized investment market, there is almost no entrepreneurial model that is more flexible than a tea restaurant.

1. Market Prospects

The tea restaurant is a relatively high-end dining place. Chinese food includes: porridge, noodles, noodles, rice, snacks, snacks, stews, barbecue, braised vegetables, Stir-fried dishes, hot pot, etc.; Western food includes: Korean cuisine, Japanese cuisine, French cuisine, etc., suitable for young people, couples, business people, college students, etc. who pursue a taste of life. With a high-quality and diverse menu, coupled with a membership management system and certain marketing and promotion activities, this is a project with high profit margins and fast return on investment. It has attracted great attention from many investors who are interested in entering the catering industry.

2. Investment standards and returns

1. Amount budget. Investors can consider opening three levels of tea restaurants: community stores, standard stores or flagship stores based on their financial situation, with a total investment of 80,000 yuan, 100,000 yuan and 150,000 yuan respectively. It is best to use 70% of the total investment as actual investment and 30% as reserve funds to cope with subsequent investment and emergencies after opening.

According to the investment in a standard store of 100,000 yuan, the store rent is 20,000 yuan (about 100 square meters); the elegant yet modern decoration is about 30,000 yuan; tea sets and other equipment ( tables, chairs, air conditioners, speakers), 20,000 yuan; various teas, food, fruits, 20,000 yuan.

2. Income evaluation. The tea restaurant is open 14 hours a day and receives an average of 150 customers per day. Each person spends 25 yuan, and the daily turnover can reach 3,750 yuan. Calculated based on a 20% pure profit margin, the daily profit is 750 yuan and the monthly profit is 20,000 yuan. Diverse. Investors can recover their costs within half a year, and the profit in the first year can reach more than 100,000 yuan.

3. Preparation

1. Opening certificate: registration and registration with fire protection, health, environmental protection, industry and commerce, and taxation departments.

2. Employee recruitment: You can use websites, catering training schools, newspaper advertisements to recruit people, or hire someone to recruit on your behalf.

3. Menu design: The menu design of a tea restaurant should be designed according to the business characteristics of the restaurant. A promotional advertisement for the store and regular event advertisements can be attached to the recipe.

4. Cultural concept: including business philosophy, core values, service spirit, work attitude, goals and responsibilities, etc.

4. Site selection experience

1. Reject popular shops in business districts. It’s not that the business district is not good, but that the investment cost is too high, which increases the load on the initial operation: Mr. Qiu, the owner of Athens Tea Restaurant in Dongguan City, was eager for success and invested heavily in a tea restaurant in a prime local area with a monthly rent of 10,000 to 50,000 yuan. Later, due to the impact of high-end teahouses, Starbucks, and local fast food chain Zhen Kung Fu, it closed down in less than half a year.

2. Investors with limited funds should mainly consider the following two aspects when selecting a location:

(1) Locations where companies and office buildings are relatively concentrated. The consumer population in this area is mainly white-collar workers, and their spending power is no less than that of nearby business districts, while the rent is much cheaper. Ms. Li from Jiangsu invested 100,000 yuan to open a tea restaurant on the second floor of an office building. It specializes in Chinese set meals, pastries, ice cream and coffee. The per capita consumption is 15 to 20 yuan, which is equivalent to the cost of cooking for three people. . Due to the elegant environment and close dining of tea restaurants, the advantages of tea restaurants compared with stir-fry restaurants are self-evident. Therefore, Ms. Li's tea restaurant business is quite good, with a monthly net profit of 40,000 yuan.

(2) Areas where residential areas or universities are relatively concentrated. If a tea restaurant can provide a comfortable environment and control the price of dishes within 150% of ordinary fast food restaurants, it can effectively attract couples and white-collar workers who do not work at home, and this type of location is better than a tea restaurant near an office building. The rent is low, which greatly reduces the upfront investment.

5. Decoration experience

1. Under normal circumstances, the decoration design of a tea restaurant must be simple, bright, and give people a natural and comfortable feeling. Large floor-to-ceiling glass should be installed on the side of the road, not only to allow customers to see the bustling street, but also to allow pedestrians to see the elegant restaurant store; soft furnishings and lighting must match the color of the tables and chairs, preferably warm colors. Decoration costs are controlled within 200 yuan/square meter.

2. Decoration details. In order to improve the service quality, a TV and an antique bookshelf must be placed in the tea restaurant; the words "For your health, please wash your hands" should be marked next to the sink; the cashier should be designed like a bar counter. Place paper towels, leaflets, lighters with the address of the tea restaurant printed on them, cashier cabinets, etc. Behind the counter, you can place various wines, decorations, and hanging wine glasses to leave a relaxed and thoughtful first impression on customers.

3. Personalized design. Every tea restaurant must have an eye-catching design. For example, design a message board or sticker area on the small stage in the lobby to facilitate communication between customers and tea restaurants, and between customers. Depending on the size of the venue, consider Add smoking rooms, children's entertainment areas, etc. Note: In the tea restaurant, ventilation and fire prevention measures must be taken.

4. The most important part of the decoration-the kitchen. Ms. Feng Xin, owner of Aiyuan Tea Restaurant in Guangzhou: As far as I know, in order to save decoration costs, some tea restaurant operators only focus on decorating the lobby and private rooms, reducing the cost of kitchen decoration. In fact, this is a misunderstanding. The role of the kitchen in the early stage of the tea restaurant's operation is not obvious because the customer flow is small. However, in the later stage, when the dishes in the restaurant can attract more and more customers, the kitchen design is not up to standard and the equipment is backward, which may lead to slow service speed. Loss of customers.

5. Designed by a professional design company. (1) The year of manufacture, product processing accuracy, steel plate thickness, etc. of kitchen utensils must be checked to ensure safe cooking; (2) It is best to install 100×100 dark-colored absorbent floor tiles on the ground; (3) The kitchen must have "double "Double doors" to ensure smooth entry and exit for staff; (4) The area ratio of the kitchen to the entire tea restaurant shall not be less than 1:0.3, and must be soundproof, heat-insulated, and smell-insulated; (5) In addition, in addition to the air-conditioning system, In addition to the power supply voltage and other equipment, the number of stoves must also be set according to the specification that one stove can provide dining for four to six people.