Modern catering opening planning

1. Investigate and study the new consumption concepts and concepts of our people.

From my country's reform and opening up to its accession to the World Trade Organization, the national economy has undergone earth-shaking changes. The people's living standards have evolved from an era of living without enough to fill their stomachs to an era of consumption that can fill their bellies. In the era of high quality, high taste, high enjoyment and personalized consumption, consumption has new concepts and needs; now that the economy is developed, but the current environmental pollution is very serious, affecting people's survival, so people want to live longer, so The development trend of consumption is moving towards the consumption concepts of "green, health, nutrition, food, health care, beauty, etc." along with consumers.

2. Study the development trend of dishes

Chinese food The development of culture over thousands of years has formed various cuisines, such as Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Beijing cuisine, Hunan cuisine, Zhejiang cuisine, Shanghai cuisine, etc. Sichuan cuisine, which is the first among several major cuisines and is world-renowned, is the winner. Sichuan cuisine began to take shape in the late Qin and early Han Dynasties. It developed rapidly in the Tang and Song Dynasties. It has become famous in the Ming and Qing Dynasties. In recent years, it has become famous all over the world. Sichuan cuisine pays attention to the selection of ingredients, explains the specifications, distinguishes the colors of the side dishes, and is bright and coordinated. It is characterized by sour, sweet, numbing, spicy, fragrant, heavy oil, strong flavor, emphasis on seasoning, inseparable from the three peppers (i.e. chili pepper, pepper, pepper) and fresh ginger. The spicy and sour ash moxibustion is popular in other places. The dishes are rare and form the unique flavor of Sichuan cuisine. It enjoys the reputation of "one dish, one dish, one hundred flavors" and has become a dazzling pearl in the history of Chinese catering culture and civilization. Due to its geographical location and China's reform and opening up special economic zone, Cantonese cuisine took the lead. Implementation, so the absorption of Chinese and Western food culture is relatively early, while other cuisines are a little later, and other cuisines are more combined with Vietnamese cuisine, which also reflects some Western culture. Due to the accession of the WTO, it is integrated with the world economy and meets the needs of the world economy. The consumption needs of people around the world have basically evolved from the several major Chinese cuisines in the past to Chinese cuisine. It is impossible to say which cuisine is specific in China. While learning from each other's strengths and weaknesses, we have derived new Sichuan cuisine, new Cantonese cuisine, etc. that are suitable for modern people's consumption. Whether it is Chinese food or Western food, whether it is Sichuan food, Cantonese food or other cuisines, whether it is mixed race, as long as customers accept it, it is a good product. Therefore, the business philosophy has been reformed in accordance with the consumption concept, breaking the traditional laws and not becoming cuisine.

3. Selection of geographical location

The choice of geographical location should consider geographical factors, economic factors, and market factors. The scale, grade, and market consumption positioning of the investment should be determined based on these three factors. First, we must pay attention to the dietary customs, dietary taboos and food culture of the local consumer groups; second, the regional consumption level and spending power; third, whether this consumer group can adapt to the survival and development of the investment project; fourth, the advantages of local competitors. Compared with the bad situation, how much competitive advantage do you have? Fifth, whether the transportation is convenient, whether there are parking spaces, and how many. Due to the rapid development of the national economy in recent years, many consumer groups have private cars. The amount of parking spaces required is relatively increasing, so there must be enough parking spaces, preferably in the front or in the front and back parking spaces, with signage instructions so that customers will not have operations affected by the lack of parking spaces in front. China's thousands-year-old traditional culture requires that everything must be done with the indispensable factors of time, geography, and people. If the time is not ripe and the national economy is depressed, it will be difficult to do anything; if the geographical location is not right, customers will have trouble coming and spending. Some obstacles include inconvenient transportation, lack of parking spaces, and the impossibility of parking far away or unsafe places for dining. Therefore, a good choice of dining location is very important.

4. Charge positioning

Investigate and analyze the economic situation, composition of consumer groups and spending power of the catering investment area. Is it mainly the family consumption of the popular working class or the business banquet? Mainly, the charging price is positioned. If it is too high, customers cannot accept it and cannot afford it. If it is too low, customers feel that it is shameless to treat business dinners, so they are unwilling to treat and negotiate here. Therefore, the main charging price is positioned at the upper price of 15, the main price is 70, The main price is lower than 15, and the floating size can be adjusted according to the specific situation, so that it can meet the consumption of different people. Accurate charging positioning is the guarantee for successful opening and operation.

5. Investigate the pros and cons of competitors in the catering investment region

Including architectural style, interior and exterior decoration style, product system, service level, brand effect, business management philosophy and business management model Only by conducting a comprehensive analysis to find out the opponent's strengths and weaknesses, and then making up for and enriching them according to your own actual situation to reflect your own competitive advantage, can you be sure of winning.

6. Dishes positioning

Investigate and analyze the dietary customs, dietary taboos, and food culture of the people of all ethnic groups in the investment catering area, and position the dish structure, varieties, and characteristics to reflect your own advantages.

The positioning of dishes is based on the operating charge level, decoration level, etc. The culture of the menu should be coordinated with the entire decoration main body, the culture of the dishes should be coordinated with the whole, and the price of the dishes should be coordinated with the decoration level. , the main price of the dishes is also the same as the overall positioning, 15 for high-end and upper-priced dishes, 70 for the main price-level dishes, and 15 for the lower-priced dishes. The size of the ratio is adjusted according to the overall positioning, so that it can better adapt to different groups of people and The same people consume for different purposes. There are definitely differences between family consumption, entertainment and other consumption. Such a floating and hierarchical positioning is more soft and artistic, and can better meet the needs of the development of catering enterprises.

When positioning the menu: first, it must reflect green, healthy, nutritious, healthy, delicious and affordable, etc., so as to adapt to the consumption concept of modern people; second, it must reflect the characteristics of the restaurant and form its own The dish system, third, should reflect the dietary customs of the local people. Fourth, it must be reflected that it is suitable for people of different ages to consume the elderly, young people, children, and special consumer groups, such as pregnant women, patients, etc.; Fifth, it must reflect different seasons, spring, summer, autumn, and winter; Fifth, it must be taken into account The local climate is suitable for consuming those dishes.

7. Catering culture positioning:

Corporate culture has rich connotations. It is not a nihilistic and accurate thing. It is a concept, an influence, and a Behavior model, a behavioral standard. As a management theory and management method, it is crucial to the success of an enterprise and is ubiquitous in enterprises. It includes several aspects:

(1 ) Corporate culture is a business philosophy, values ??and behavioral standards of a company:

(2) Corporate culture is everywhere and everywhere, filling all time and space of the company and reflecting all behaviors of the company. Among them:

(3) Corporate culture does not appear suddenly. It accompanies the enterprise, develops with the development of the enterprise, and is inheritable and changeable:

(4) Corporate leadership plays a leading role in the formation of corporate culture. Corporate culture embodies the culture and business ideas advocated by the founders and their successors.

1. Values ??include:

Quality: Every employee and every department of the company is required to be good at understanding, predicting, and even exceeding customers' wishes, devoting themselves wholeheartedly, learning and progressing in practice, and constantly improving the entire process of production and service. Improve and improve.

Integrity: Sincerity is the foundation of the image. Every employee represents the company. We will persevere and work together with customers, suppliers and employees in a spirit of professionalism, honesty and trust, and sincerely Cooperation.

Creation: Independence, self-confidence, and creativity are the cornerstones of enterprise development. We will take the initiative to grasp our destiny, dare to change, and create a better future.

Employee value: The key to success is the loyalty and dedication of each employee to the company. We value the ability and value of each employee. Every employee participates in management decision-making, so that Maximize your own value and become a professional.

2. Four levels of corporate culture:

(1) Material culture

The primary content of material culture is the results of the company’s production and operations and is the core value of the company’s employees. The created products and artifact culture of various material facilities belong to the surface culture.

(2) Behavioral culture

Behavioral culture is the activity culture generated by corporate employees in the work process. It is a dynamic expression of corporate style, mental outlook, and interpersonal relationships. It is also the corporate spirit, Reflection of corporate values.

The company’s behavioral culture is reflected in the daily work of every employee. The first is "work efficiency", which requires employees to make overall arrangements for daily work, distribute it in a reasonable and orderly manner, adhere to the principle of "finishing everything on the same day", "everything is conducive to the interests of the company", "everything is conducive to product quality", employees are doing everything Everything will follow this standard. The third is "professionalism, dedication, and enthusiasm." Employees of the company must have professional knowledge, dedication, and enthusiastic work attitude. All three are indispensable.

(3) Institutional culture

The institutional layer of corporate culture is also called the institutional culture of the enterprise, which mainly includes four parts: corporate leadership system, corporate organizational structure and corporate management system, and corporate democratic system. aspect. The leadership system of an enterprise is the core content of the enterprise's institutional culture. The leadership system affects the establishment of the enterprise's organizational structure and restricts all aspects of enterprise management. Establishing a unified, coordinated and smooth corporate system culture is a key part of corporate management.

(4) Spiritual culture

The spiritual culture of an enterprise is a deeper cultural image and the core of the entire corporate culture system. Corporate spiritual culture is a spiritual achievement and cultural concept formed over a long period of time under the influence of a certain social and cultural background and ideology in the production and operation process of an enterprise. Including corporate spirit, corporate management philosophy, corporate ethics, corporate values, corporate style, etc., it is the sum of corporate ideology.

Employee spirit: "Strict self-discipline, hard work, unity and cooperation, and continuous progress" Corporate culture is the core of corporate development.

8. Service positioning and marketing management

Service positioning is based on the overall positioning. The overall positioning is in the mid-range, and the service is the same. The service exceeds the main positioning and is better. From the decoration environment All aspects of products, products and services make customers feel that their consumption is worthwhile, and even achieve super-value enjoyment. The organic cooperation between the front desk and the kitchen is also very important. The front desk feedbacks the guests' opinions on the dishes every day, and the kitchen makes adjustments according to the specific situation and develops dishes suitable for customer consumption. . High-quality dishes and thoughtful and enthusiastic service are complementary to each other. No matter how high-quality a product is, it also needs promotion and sales services. It is a one-stop service that is indispensable, so marketing is also very important. The catering industry is different from other industries. Catering sells products first and then produces them, while other industries have products first and then sell them. Therefore, it is relatively more difficult to sell catering products. It is not easy to do a good job in catering, especially if all departments have good communication, organic cooperation, coordination and mutual support. Catering requires a strong professionalism and every little thing in catering must be done well. , naturally it has become a big event. Every link and every detail has been done well. Is there no reason why business is not good? If so, is it not done yet? This organic combination of hardware, software and advanced scientific management and operation system will stand out in the fierce and cruel market competition, and you will become a winner in the arduous but glorious industry of catering.

9. After investigation, research and analysis, make an overall positioning for investment in catering from the perspective of architectural style, decoration style, corporate culture, products, services, and business management concepts. Only with reasonable market positioning can there be enough customers. With customers, there will be popularity. Naturally, business will be booming. People are accustomed to going to busy places and want to eat more.

If you are a consumer, you will also eat in crowded places. First, consider the delicious food and affordable prices. Second, consider the freshness of the raw materials. At the same time, you should also consider the hygienic and safety issues after eating. If a restaurant provides customers with Coming to dine with concerns, do you think the business will be sustainable in the long term? Therefore, catering popularity is a very important issue. Popularity is also determined based on your corporate image design, product features, service specifications, marketing publicity, etc. Whether it attracts customers and has a certain popularity.

9. Investigate the geographical location, traffic conditions, nearby buildings and architectural styles of the catering investment, as well as local urban planning, design whether it is a Chinese, Western or European-style building, and determine the architectural style and decoration style of the restaurant. .

10. Decoration positioning

Decoration positioning is inseparable from the overall positioning. Design the style and style you should decorate according to the grade. The dishes are Chinese food, Western food, Chinese and Western food. The combination and decoration style should be modern and antique, such as the Three Kingdoms period and the Qing Dynasty, and a main body should be highlighted. If your overall positioning is for mid-range consumption, then your decoration should also be of the same level. Don't give guests the wrong feeling that high-end consumers are afraid to come in, and don't give guests who come in the feeling that your decoration positioning is inconsistent with the overall positioning. , the main body of the decoration is positioned in the mid-range, and can be divided into three parts. The medium-sized ones can be divided into private rooms, lobby round tables, and lobby card tables, while the large-scale ones can add luxury bags and decorate them into different grades to meet the needs of different guests. As well as the different needs of the same guests, family dinners, treat, etc., the lobby is designed with a podium to perform programs, host birthday banquets, wedding banquets, etc. The entire restaurant becomes a multi-functional one, depending on the size and location of your city. Depending on the geographical location, determine the number of private rooms and the number of tables in the lobby.

Specifically speaking, from the design requirements of the company’s external image, it should be beautiful, generous, eye-catching, personalized, and unique. The store sign is like a person’s face. As the saying goes: “Temperament. Just as you can conquer people if you take enough, the corporate image and spiritual outlook are also very important. It should give people the impression that it is a good restaurant, a catering with a well-known brand. In the new century, the brand effect of any enterprise is very strong, so it is necessary to build a brand First of all, hardware is also very important. Reasonable decoration can not only reflect the business characteristics of a restaurant, but also control investment costs.

From the inside of the hall: first of all, the entire layout is reasonable. After entering, it makes people feel beautiful, generous, and tidy. At the same time, it is consistent with the exterior decoration and overall positioning, so that coordination can be achieved. The height of the ceiling of the hall is moderate. The whole space feels neutral, and the bottom feels depressing. The design of lighting is also very important. No matter how good the decoration is, it also needs lights to embellish it. For example, warm colors are suitable for winter, which feels warm, while cool colors are suitable for summer, which feels cool. Different seasons require To create different dining atmospheres for customers, the use of decorative items such as boxes and halls must be arranged according to consumers' dietary customs, dietary taboos, and local food culture. Of course, they cannot be out of touch with the positioning of corporate culture and must serve as foils and embellishments. role.

For example, when Chengdu Hongxing Restaurant did not expand in terms of quality and quantity a few years ago, its consumption was focused on popular restaurants, both in terms of exterior design and interior decoration, including furniture. , tableware, its positioning can be understood at a glance. In recent years, both quality and quantity have changed. The store sign and facade design outside have also changed accordingly. Black and gray tiles and bricks are the main body, and the font is The plum red color looks more eye-catching, dazzling, and attractive to consumers. After entering the hall, the interior decoration coordinates the color of the wall furniture with the exterior decoration, making it look deep, stable and mature, coupled with the plum red tables, chairs, tablecloths, and buttons. Cloth, the whole dining atmosphere suddenly becomes lively. The tableware adopts silver-edged tones as the main color. Its price and grade are also coordinated with the positioning of the entire enterprise. If it uses all colors, it will look a bit tacky. If it uses gold-edged tableware and decoration, the overall positioning It is a little uncoordinated and looks a bit out of place regardless of category. If it is embellished and set off with some personalized tableware or tea sets, woodenware, and bambooware, it can better reflect the company's food culture.

The decoration positioning of Chengdu Daronghe Restaurant is different from that of Hongxing, because the overall positioning is different. From the meaning of the store name, Daronghe simply wants to accommodate delicious dishes from all over the country and break the tradition. In operation, as long as it is considered good and acceptable to customers, we will strive to push it to the market and promote it to customers. The business philosophy is different from that of Hongxing. Therefore, in terms of decoration, both the appearance and the interior decoration, the main color is creamy yellow, giving people a warm, comfortable and With a fashionable feel, the walls are embellished with promotional pictures of new dishes, which play a multi-layered role in promoting, decorating, and reflecting the dish culture and corporate culture.

The cultural positioning of Chengdu Zhuangzi Village Restaurant is Zhuangzi Village culture. From the outside to the inside, the walls and furniture are all maroon red. On the basis of highlighting the season and setting off the atmosphere, my country's famous silk ceiling is used. , changed according to different seasons, so that customers can psychologically feel the coolness in summer and the warmth in winter.

12. After the architectural style and decoration style are determined, find a decoration company with good design, good quality, high reputation and appropriate cost to carry out the design. The person in charge of the preparatory team will finalize the architectural style and decoration style of the restaurant. And sign a decoration contract. Pay attention to three things in the contract: first, how much is the cost, and how much is the upfront payment? How much is the mid-term payment? How much is the final payment? How much is the final quality and project progress guarantee? Second, supervision and acceptance of project quality; Third, the progress plan of the project includes: When will the main frame of the building be completed? Facade renovation time? When will the kitchen be completed? When will the hall ceiling and floor tiles be completed? When will the first and last phases of the box be completed? The private rooms should be installed first in the entire business area to disperse odors. When will the final decoration of the hall be completed? As well as its auxiliary facilities toilets, rest halls, etc.

13. Reasonable design and layout of the kitchen

From the kitchen point of view, the scientific, reasonable and advanced design of the entire kitchen can directly improve the work efficiency of employees and reduce the cost of kitchen employees. The following points should be paid attention to in the design and layout of the kitchen:

1. Whether the work flow and passages of the kitchen comply with the fire department's regulations Requirements, whether there are more than two exits, whether the placement of fire-fighting equipment is reasonable, consider designing gas detectors, because the kitchen is a place where people are concentrated, and fire is used at any time. ; .

2. The design of the kitchen must consider the production process of the entire product and whether it meets the requirements of the Food Hygiene Law and Sanitary Defense. Otherwise, it will be troublesome if the health department cannot approve the procedures if everything is installed. It needs to focus on design and production. Then it is wasted before it is opened. If you want to make money through business, how much time and energy will be needed?

3. Is the kitchen area sufficient? Without equipment, it cannot be placed, and it cannot be operated after layout. Especially when the business is good but it is impossible to add equipment and personnel, the dishes cannot be produced, and the area is too large. Firstly, the business area is wasted, and secondly, the space between kitchen equipment is too large, which increases the work flow of kitchen employees and causes employee fatigue and reduced work efficiency.

4. Scientific kitchen design can help reduce waste, lower costs, facilitate management, improve work quality, and improve production efficiency. It is necessary to ensure that the cooking process in the kitchen is smooth and continuous and avoid loops. Create a space for kitchen staff to perform well.

5. Whether the layout is scientific and reasonable is directly related to the work quality, work attitude and working methods of kitchen employees. It also affects the employees’ working hours and work attitudes, and is also related to the relationship between the kitchen and other departments. communication and contact.

6. Unreasonably designed kitchens always have watery and slippery floors that make it difficult to walk on, which increases the work intensity and unsafe factors for kitchen staff.

7. The lighting design of the kitchen is also very important. Too bright lighting will irritate the eyes of employees and make them feel tired. When the lighting is not bright, the color of the dishes cannot be seen clearly, which affects the color of the dishes. At the same time, the lights on the stove must be equipped with explosion-proof lights, etc. Safety factors must also be considered this year.

8. The selection of stoves is not good. If it is just to save investment, it will consume a lot of gas after use and the cost cannot be controlled. At the same time, the temperature of the kitchen will be high, the noise will be loud, and the chef will be irritable when working. Not up to the pre-designed quality of dishes.

9. When designing a kitchen, you should also consider whether the kitchen ventilation equipment and smoke exhaust fan can properly eliminate oil fumes in the kitchen. The size of the exhaust air is based on the three-dimensional space of the kitchen and the specific conditions of the equipment. If the exhaust volume is too small, the kitchen will be filled with smoke, the chefs will be unable to operate, and it will even affect their physical and mental health. How many employees will stay in such an environment for a long time? Even those who stay will not be able to fulfill their work potential. ; If the exhaust air is too large, the raw materials in the kitchen will easily dry out, causing the raw materials to become stale and affecting the quality of the dishes. In some cases, the ventilation effect is not good, and the air cannot convection, causing the kitchen fumes to make it difficult for people to see the cooking, which affects the quality of the dishes. This shows how important a reasonable kitchen design and layout is.

10. In the design of the gutter, although it is easier to clean the inside if an open ditch is used, its disadvantage is that the air in the kitchen is polluted. The gutter rack is easy to accumulate stolen goods and is not easy to clean. If an underground ditch is used, It’s difficult to clean the gutters, and I’m afraid that it will be blocked and I won’t be able to drain the water afterwards, so I combined the two. I used open gutters and dark gutters to open and close, making the kitchen clean, flat, easy to clean, and at the same time preventing mice. ;.

11. The selection and matching of kitchen tableware is also important for appearance. Food needs beautiful utensils to package it. Each dish has different characteristics, so different tableware is needed to make up for it. Pictures and text introductions, including the name of the dish, dish characteristics, nutritional value (therapeutic effects, suitable for consumption by people of that age and season, etc.), and designing a poem or allusion for the dish, which will better reflect the cultural connotation of the dish. Just like us, no matter how good-looking a person is, he still needs beautiful clothes to dress up.

Catering opening preparations

Preparations for the opening of a catering enterprise are very critical. If you have done all the preparatory work, it means that your catering enterprise has been successful. I will make an explanation based on my experience in several stores that I have prepared in recent years. I hope that all my peers and seniors can point out so that I can improve. Thank you!

The current preparations for the opening of a catering business mainly include the following tasks:

The first line is the kitchen

This is the production line of the catering company and is the core product Where, we must determine what the core product is, where the main direction is, how to organize, how to manage, and how to operate. It is relatively easy for a restaurant to hire a few average chefs or skilled workers who can cook, but it is very difficult to find a head chef who can not only cook good dishes but also manage the kitchen, and have both ability and political integrity. Difficult. Due to the current changes and improvements in people's consumption concepts, the absorption of food culture from various places, including Western culture, has led to the rapid development of catering, and the cultural level of the chef industry is relatively low, which makes them unable to keep up with the change of concepts. During the preparation period The specific work of the kitchen is quite complex, including kitchen design, product design, etc.

The second line is management

Scientific and complete catering management is generally divided into three levels: the restaurant foreman and chef are the grassroots managers, and they play the most direct role in the operation of the restaurant. ; Department managers, chefs, financial directors, etc. are middle managers; managers are top managers;

The third line is marketing publicity

1. Flyers: The main role of flyers It allows more consumers to initially understand the restaurant's operating characteristics and basic activities. Its advantage is that the cost is not high, but the intuitive effect is not very good. Distribute in major commercial streets, shopping mall entrances, and large residences.

2. Labeling: The main function of the labeling is to give an intuitive impression to the consumer groups near the restaurant and major nearby areas. Its advantage is that it gives consumers a sign of a specific location.

3. Balloons: The publicity function of balloons is mainly to heighten anger and increase the festive atmosphere, and they are mainly hung near restaurants.

4. Newspapers and periodicals: Newspapers and periodicals can allow more consumers to understand and understand the restaurant, but the initial advertising fee is relatively high. The cost should be carefully considered to determine the number of advertisements.

5. Promotional materials: Promotional materials are mainly small gifts given to guests and important guests, because marketers need to visit customers before the opening and give them to guests on the opening day. The design of promotional materials is also very important. We need to analyze the target consumer groups according to their work, rest, entertainment and age to see what they need from different perspectives. The designed gifts must be small and exquisite, practical, collectible, Things that are easy to carry and can be seen often are even collectible. When the company develops to a certain level, it will also have corresponding value.

6. Television: Television mainly provides customers with direct advertising contact, leaving the deepest visual and auditory impression to achieve the purpose of advertising. Its advantage is that it can give people a very intuitive visual and auditory publicity media, but its cost is relatively high.

7. The Internet is also a publicity mode for modern enterprises. With the popularity of computers, people in our country have computers at home.

8. Buses (body advertising and ticket advertising)

Marketing plans are diverse and strange. They often complement each other when used, and a single plan will not It has very good results, and you can only make decisions based on the consumer groups and financial conditions you target.

The fourth line is decoration design

The layout and decoration of the restaurant directly affect the determination of the restaurant's style and the establishment of its image, so it is of great significance to do this work well in the preparatory stage. . Choose a decoration company with strong design capabilities, good decoration quality, and high credibility, and then complete the design of the restaurant plan together with the decoration company. The decoration plan will be determined based on the cooperation between the two parties. Finally, the decoration company will carry out the design according to the design. For decoration, the preparatory team should supervise the decoration company's grasp of the style and the quality of the decoration. One of the preparatory projects I encountered was that the design company was not found. The design drawings were revised again and again. I just finished the repair and it was not working for two days. If I withdraw and start again, time and money are wasted. , the construction workers were also uncomfortable. If the decoration is not done well, there will be many problems when it is opened later, and the engineering and maintenance personnel will not be able to work.

The fifth line is to apply for certificates

There are many certificates that need to be processed before the catering industry opens. Otherwise, you will not hit a snag here, and you will have a headache with fines there. The designed certificate department There are health defense, environmental protection (emission of pollutants and oil fumes), fire protection, industry and commerce, taxation, urban construction inspection, advertising, etc.

Problems that are likely to occur are:

1. The designed decoration plan did not go to the urban construction inspection for approval, especially the exterior decoration of the facade. As a result, the urban construction inspection came just after the decoration was completed. , requiring suspension of work, fines or demolition, affecting urban planning, and causing unnecessary trouble.

2. The designed construction and decoration plan has not been approved by the fire department. The fire exit will be small, fire trucks will not be able to enter, and there will be fewer passages. In the event of an emergency, people will not be able to evacuate, and the fire department will have to Fines, money and time wasted.

3. The design of the kitchen is unreasonable and does not follow the requirements of the health defense station

4. Environmental protection also requires approval, and it is troublesome if the pollutants discharged do not meet the standards

5. Industrial and commercial taxation also needs to be handled. You cannot operate without a business license

6. Naming seems simple, but it didn’t take long for the lawsuit to come after you didn’t open the business, because the trademark name had already been registered by others. I have filed a complaint against you for infringement. Therefore, under the current development of catering brands, you must have trademark awareness. Not only must you have a sense of self-protection, but you must also stay away from trademark lawsuits.

There are many other problems that cannot be fully explained. The reasons for these problems are: first, investors do not understand; second, investment personnel always think that they have good relationships and do not need to deal with it, which leads to such consequences.