Food therapy innovation and business plan (selected 5 articles)
In the rapidly changing modern society, business plans are indispensable on many occasions. The business plan is a comprehensive Project plan. Have no clue when drafting a business plan? Below is a food therapy innovation and entrepreneurship plan (selected 5 articles) that I have carefully compiled. It is for reference only. I hope it can help everyone.
Diet Therapy Innovation and Entrepreneurship Plan 1
People depend on food, but in colleges and universities, students have always complained about the food in school cafeterias, because school cafeterias are generally food-based. Cooked in the pot style, although the price is lower, it is rarely really popular among students. Nowadays, people's living standards are constantly improving. For college students, healthy, nutritious and affordable diet is what they need. Therefore, my goal of starting a business is to open a restaurant near the school that caters specifically to students.
My entrepreneurial dream has been around for a long time, and I already know a lot about the establishment and operation of restaurants. In addition, fund raising, personnel hiring, and location selection are in progress.
1. Project Overview
Project Purpose: The food in the campus cafeteria has always been criticized by the school. Operating a moderately priced and diverse restaurant near the school is a very profitable entrepreneurial project. .
Project name: xx Restaurant
Nature: Provide student restaurants such as breakfast, lunch, dinner, special cold drinks and casual dining.
Construction location: xx University Town
Market analysis: What has always been criticized in universities is the food problem in university cafeterias. The low quality of food in universities has become a recognized problem. It meets the students' food and clothing problems, but the quality is far from meeting the students' requirements. This restaurant is based on this point, in order to improve the food quality of college students, and aims to provide college students with low-price, safe, high-quality and distinctive food, and at the same time provide certain work-study positions for various colleges and universities to help poor students better to complete their studies.
Purpose: healthy nutrition, serving students, and creating a unique restaurant
Business scope: providing breakfast, lunch, dinner, special cold drinks and casual dining
1 .Breakfast features Zhejiang and other southern snacks. Of course, local snacks are also indispensable. There are many varieties, complete tastes and rich nutrition, giving diners more choices.
2. There are Chinese and Western dishes of different flavors for lunch and dinner. Instead of meals, a variety of cold drinks are provided, such as juice, thin ice, ice porridge, shaved ice, ice bean sweet soup, ice coffee, fruit platter, etc.
3. Provide various meals, cold drinks, and hot drinks throughout the day.
Marketing: In the initial development stage of the restaurant, preferential marketing is adopted, using various discount methods to attract students, and publicizing it in various universities to continuously deepen students' impression of the restaurant and build the brand. At the same time, we employ highly skilled chefs to create a variety of exquisite delicacies. As the restaurant's regular diners increase, solid customer relationships are established.
Financial data: Financial plan column
Registration amount: 150,000 yuan
Financing method: 50,000 yuan from work, 50,000 yuan from family, Loan of 50,000 yuan
Organizational philosophy: special food, service with a smile
Conclusion: Student restaurants are obviously different from traditional restaurants, and their special operations will be the main source of profit. Taking university towns as its market, there are concentrated consumer groups, stable consumption direction, large flow of people, and strong consumption potential, which is the main pillar of the restaurant's existence. According to our market research and analysis, the market demand for our products exists and has certain competitiveness. And I am a student, a member of this largest customer group, so I can better understand what kind of products and services customers need. From these aspects, I should have a good chance of squeezing into the catering market.
2. Management
(1) Catering operators
Responsibilities
1. Have the decision-making power of the restaurant and control the restaurant members Has the power to hire and fire.
2. Salaries and vacation arrangements for restaurant employees
3. Hospitality, customer first, ensure excellent service, and strengthen supervision of employee service attitudes.
4. Control the operation of the restaurant, strengthen the property management of the restaurant, and master and control the use of various items.
5. Strengthen communication and cooperation with each chef, provide guests’ opinions and improve the quality of food.
(2) Chinese Chef
Responsibilities
1. Make daily brunch and ensure food quality
2. Follow the schedule time, start meals on time, do not leave your post without permission, and do not go on strike without reason, which will affect the operation of the restaurant.
3. Observe safe operating procedures, use raw materials rationally, and save water, electricity, gas and other consumption.
4. Wear chef clothes when working, tidy yourself up, do not smoke during working hours, and cook safely.
5. Strive to create special food.
(3) Western food chef
Responsibilities are the same as those of Chinese restaurant chefs.
(4) Waiters (three people)
Responsibilities:
After the operation is stable, you can consider expanding the operation, expanding the scope of the restaurant, and looking for For a new business location, start a chain operation and slowly build your own brand. You can develop into the catering industry that specializes in providing food for students
3. Risks and Countermeasures
(1) In terms of funds
In order to prevent the slow recovery of funds and the breakage of the capital chain, it is necessary to reserve funds. The opening capital of 150,000 yuan must have a certain amount of funds reserved as backup.
(2) In terms of 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 in this restaurant. It is a restaurant that mainly focuses on green food, so it requires professional knowledge and technical investment in the selection of raw materials, so as to facilitate the purchase of fresh, natural, pollution-free green food. Therefore, it is necessary to establish long-term friendly cooperative relationships with raw material suppliers.
(3) Operational aspects
After a restaurant has been operating for a long time, customers will be tired of the restaurant’s food and boring, and the restaurant’s style will remain unchanged. Then, it is necessary to change the dishes in a timely manner and use A certain amount of funds will be used to change the restaurant style.
(4) Management aspects
1. In order to prevent the chef from being poached and resigning, the restaurant manager needs to have a certain understanding of the restaurant’s special dishes and hire another chef in a timely manner. Invent new specialties.
2. At the same time, restaurant managers need to have a good relationship with the chefs and waiters in the restaurant, give them relatively generous remuneration, listen to their opinions in a timely manner, and improve their management methods.
(5) Other aspects
With the development of the world, large foreign catering companies have entered China, and international brands have entered the Chinese market quickly and in large numbers, which will definitely bring changes to the Chinese catering industry. A huge impact. 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. Therefore, being good at innovation and learning is the foundation for a restaurant's long-term survival.
4. Financial plan
1. Cash flow statement
1. The initial costs are mainly: venue rental fee (30,000), catering hygiene license Application fees for certificates, site decoration costs (5,000), kitchen utensil purchase costs, basic facilities costs (5,000), etc.
2. The costs in the operation phase mainly include: employee wages, material procurement costs, venue Lease expenses, taxes, water, electricity and fuel expenses, fixed capital, depreciation expenses, miscellaneous expenses, etc. (Approximately estimated to be 70,000)
3. The remaining 40,000 will be used as the principal of the restaurant to prevent various emergencies.
2. Estimated profit and loss statement (main business income)
According to budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover can be roughly estimated to be about 1,500 yuan. The rate of return is 30% and the gross profit is 1,000 yuan. From this, it can be calculated that the investment payback period is approximately three months.
Food Therapy Innovation and Entrepreneurship Plan 2
Business purpose:
1. Utilize the restaurant’s existing membership resources to organically combine fitness venues and restaurants to form a leading brand with fitness as a leisure and Meals, water bars, bars, Western pastries, Western-style fast food and integrated catering enterprises advocate fitness and leisure restaurants.
2. Expand a new catering enterprise that organically combines sports, fitness, and dietary nutrition, and gives back to the public a new catering enterprise that adjusts the dietary structure and provides a balanced nutritional mix.
3. Form a sports restaurant based on the combination effect of PAFIK sports and fitness brands.
Business area:
3,000 square meters, 200 casual dining seats
Business goals:
1. Set up dining seats for 200 people ;
2. Per capita consumption is 40 yuan; 2 meals/day
3. Daily sales: 200 people x 40 yuan/person = 8,000 yuan/meal
（ According to lunch market: 60% attendance rate, evening market 70% attendance rate)
Lunch market: 8000x60%=4800 yuan/day Dinner market: 8000x7%=5600 yuan/day
Lunch + dinner = 10,400 yuan/day
4. Monthly sales: Lunch + dinner = 10,400 yuan/day x 30 days = 31 yuan/month
Setting up departments ：
1. Front office service department: 22 people
Restaurant manager; total 5,000 yuan per person
Supervisor: 1,200-1,500 yuan per person Total 1,500 yuan
Foreperson: 800-1,000 yuan/person for 2 people, total 11,200 yuan
Service: 600-800 yuan/person for 14 people, total 11,200 yuan
Passing food: 600-800 yuan/person for 4 people, totaling 3,200 yuan
2. Kitchen Department: 18 people:
Kitchen Supervisor; 1 person
Western chef: 3 people Counter: 3 people
Case: 3 people Western pastry: 2 people
Total 26,000 yuan
3. Bar counter: 800 for 2 people ——1,000 yuan/person totaling yuan
IV. Cashier: 2 people 1,000 yuan/person totaling yuan
5. PA department: 4 people 550 yuan/person totaling 2,200 yuan
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6. Warehouse management: 1,000 yuan per person/person totaling 1,000 yuan
7. Finance: 1,500 yuan/person total 1,500 yuan
8. Procurement: 1 yuan/person total yuan
9. Operational accounting:
1. Monthly sales: 31 yuan/month gross profit margin: 68%
2. Gross profit: 31 yuan/month
In recent years, my country's catering industry has developed rapidly, with rich varieties of catering, a rapid increase in the number of stores, various types of restaurants and hotels emerging one after another, and industry competition becoming increasingly fierce. At the same time, the arrival of foreign fast food has also posed severe challenges to my country's catering industry. With the large-scale inroads of foreign fast food, a new catering business model - chain operation has gradually attracted the attention of the majority of practitioners. Chain operations have changed the traditional small production and management methods, effectively reduced operating costs, expanded market share, and brought huge economies of scale to enterprises. Domestic people of insight have begun to use chains as an effective means to develop production and operations. For example, Beijing Quanjude Roast Duck Group, Dong'an Catering Group, Tianjin Goubuli Group, Dalian Bohai Hotel Group, etc. are at the forefront of chain operations in the domestic catering industry. The scale development of the industry has played a driving role. But in general, chain operations in our country, especially chain operations in the catering industry, are still in their infancy. Vigorously developing chain operations is an effective way and the only way for the catering industry to improve economic benefits.
2. Store Introduction
Our store is located in the center of a university gathering place, and its main customer groups are college students, teachers, and migrant workers. The operating area is approximately 80 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast features snacks.
There are many varieties, complete tastes and rich nutrition, giving diners more choices. Lunch and dinner focus on healthy dishes. This restaurant adopts the buffet fast food method to provide customers with a more relaxed dining environment and more choices. The decoration of this restaurant is natural, casual, and modern at the same time. The walls adopt light and warm colors. The kitchen layout is reasonable and exquisite, and the lighting is good. The overall look is between the properties of a home kitchen and a hotel kitchen.
Initial stage (January-March)
The main products are meals for three urban groups with different health conditions. The market strategy is to squeeze out Chinese catering through active and effective marketing strategies. and the market share of health care drugs; establish a good brand image of "green food", enhance visibility and reputation; recover the initial investment and actively carry out market promotion.
Medium term (1 year)
Consolidate and expand the existing market share, further improve the restaurant’s management system, and improve the scientific management level of the enterprise; start preparations necessary for brand expansion The construction of a corporate image identification system, unified distinctive and advantageous meals, and a unified management model.
Long-term (2 years)
By then, the restaurant operation has entered a stable and good state. As the power and influence of the company increase, the service scope can no longer satisfy potential customers. When necessary, use franchising to open up new market space and expand the restaurant's radiation range and influence.
3. Development Strategy
1. Before the restaurant opens, it must be advertised, because the main customer group is students, and the speed and breadth of information transmission among students are very fast. It is large, so you don’t need to spend too much effort on publicity, just simple advertisements in the form of leaflets or multimedia.
2. This restaurant adopts a buffet style, with free tea and fresh soup. Moreover, the quality of rice is better than that of competitors. Different methods can be used to make the taste unique, in order to be different from competitors and provide customers with more discounts to attract more customers. In addition, our restaurant also sets unique couple's set menus according to different festivals, which will also become a major feature of our restaurant.
3. Many students are accustomed to the three-point-one-line lifestyle. Many times in order to save time, they will choose the nearest dining place instead of going to a farther restaurant, so they do not choose the geographical location. It will be too far away from the school gate. The restaurant will also launch a food delivery service at the appropriate time and adopt corresponding measures according to different situations. For example: If you order more than three portions (including three portions), you can get free door-to-door delivery. If you order takeout alone, you need to pay a certain delivery fee. This has another advantage. If someone wants to order takeout, in order to avoid delivery, Fee will attract another two takeaways, which can also increase sales.
4. The restaurant uses stainless steel buffet plates, which is both economical and environmentally friendly, and waste cannot be dumped casually. You can contact the farmer to collect it regularly for free, which can be mutually beneficial. It is reported that competitors have not done a good job in this regard, so a good dining environment can attract more customers.
5. Although the customer base will drop sharply during the summer vacation, there are still some students studying abroad, nearby residents and migrant workers. At that time, methods such as reducing production volume and shifting service focus can be adopted to improve the summer vacation. Business conditions. Consider studying for one month during the winter vacation to reduce unnecessary costs.
6. The market economy is rapidly developing, changing, and dynamic. Therefore, we must look at the development of an enterprise from a long-term perspective and analyze it to make a long-term plan. After each stage, we must Summarize the overall status of the business and make next plans, forming a ladder-like development model. After the operation is stable, you can consider expanding your operations, adding other services, looking for new markets, doing chain operations, and slowly building your own brand. You can develop into the catering industry that specializes in providing meals for students. In short, you must Only by looking at problems from a long-term perspective can we have a future for our company.
4. Restaurant management structure
There is 1 store manager and cashier, 1 chef, and 2 waiters.
The business philosophy focuses on the following points:
Main cultural characteristics: health care, humanistic care
Main product characteristics: food therapy and food therapy innovation and entrepreneurship plan 4
The catering industry is a huge market, and there are quite a lot of people working in this industry. After all, the threshold for catering is relatively low. The big ones range from five-star hotels, and the small ones range from fast food or street food. How to successfully start a business in the catering industry is something many people want to know about experience and plans. The catering investment business plan analyzes specific cases and may be able to help you.
1. Project name
xxxx
2. Entrepreneurial goal
Develop a green specialty catering brand with "xx" as the registered trademark , using reasonable and effective management and investment to build a restaurant with strong cultural characteristics. XX culture restaurant has become a fashion for catering operators to build stores, mainly because consumers also like to dine in this 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: XX Genxiang, XX Jia and other brand restaurants have become synonymous with "state-owned enterprises". Advancement and poor management are on the verge of elimination.
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 business.
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 custom-xx, Chongqing Caigenxiang; xx, etc. To sum up, if you want to succeed quickly, you must take the path of folk culture restaurant. 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, formal meals are mainly Chinese-style meals, and Western-style meals are gradually emerging, but the scale is still small; fast food is mainly Western-style fast food, with KFC, McDonald's, Pizza Hut, etc. being the main players in the market, and Chinese-style fast food has been booming , but it is currently unable to compete with "foreign 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. Is diet safety 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 groups, competitors (including financial status, operating status, number of employees, etc.), The status of the business district in which it is located, as well as 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. Dozens of cars must be parked at or around the entrance of the selected venue (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 a site, It is the responsibility of the catering consultant.
5. Catering Features
The Sichuan, Guangdong, Shandong and Beijing fusion cuisine, which is 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 was established The responsible food research and development room produces two innovative dishes every week, and changes the recipes every quarter, so that we can have products that no one has, good products that others have, and stable quality. 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, mouthcloths, clothing, welcome tables, water signs, etc. are necessary Made to order and with 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 fluorescent lamps are used as the main light source on the ceiling (which saves electricity costs and increases 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 (enough space for drinks), cashier warehouse (2), office, utility room, dressing room , power distribution 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 "xx" 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 the origin stories of our specialty dishes are hung in the lobby.
14. Cartoons with Chongqing sayings or Chongqing sayings are hung in the toilet.
15. The menu is specially designed. Color photos of the famous dishes of our store are used, and "Wine Drinking Order" is printed on each page of the menu.
9. Investment cost budget
1. Decoration: 1.3 million
2. Kitchen equipment: 300,000
3. Lighting equipment , air conditioning (without central air conditioning), bathroom, office, cashier: 800,000
4. Restaurant utensils: 300,000
5. Early advertising fees, opening ceremony: 150,000
6. Liquidity: 500,000 in total *** Capital preparation: 3.5 million (including unforeseen expenses) plus 500,000 in rent *** 4 million in total
10. Personnel Configuration
1. Kitchen: 50 people
2. Floor (including logistics): 70 people.
General Manager: Responsible for the operation of the entire restaurant.
Lobby manager: assists the general manager and is responsible for floor management.
Sales manager: Assist the general manager and be responsible for the sales of the restaurant.
Work Director: Responsible for the area management of the floor.
Working Director: Assist the director in refining each sub-segmentation.
Nutritional ordering staff: specializes in ordering dishes, nutritious side dishes, and recommended dishes for guests.
Salesman: Responsible for the restaurant’s sales guidance and return visits.
Waiter: Perform service work for guests.
Welcome: Welcome guests and lead them to their seats.
Server: Responsible for delivering the dishes ordered by guests to each table.
Parking Attendant: Responsible for leading guests to the store and taking care of the vehicles of dining guests.
Warehousekeeper: Responsible for the management, sending and receiving of items in the warehouse.
Cashier: Responsible for the daily settlement of guests’ meals.
Bartender: Responsible for distributing drinks and making fruit plates.
Cleaner: Responsible for the cleaning of the entire restaurant.
Purchaser: Responsible for the purchase of items in the entire restaurant.
Artist: Responsible for the publicity work of the entire restaurant.
Maintenance worker: Responsible for the normal operation of the entire restaurant equipment (including kitchen equipment).
Office Director: Responsible for the printing, distribution, meeting minutes and daily office work of the entire restaurant.
Audit: Responsible for supervising and inspecting the account verification work of the cashier, bar, and warehouse.
Quality Inspection Inspector: Responsible for the behavioral standards of all departments and positions in the restaurant. Appearance, quality inspection, etc.
Finance Department: Responsible for the processing of all accounts of the restaurant. Diet Therapy Innovation and Entrepreneurship Plan 5
1. Company Overview:
The customer groups targeted by our store are college students, nearby residents and migrant workers. The business area is about fifty square meters. It mainly provides breakfast, lunch, dinner, specialty cold drinks and casual dining. Breakfast features Zhejiang and other southern snacks, and of course snacks are also indispensable. There are many varieties, complete tastes and rich nutrition, giving diners more choices. For lunch and dinner, there are dishes with different tastes from the north and the south. Instead of meals, a variety of cold drinks are provided, such as juice, thin ice, ice porridge, ice bean sweet soup, ice coffee, fruit platter, etc. This restaurant adopts the buffet fast food method to provide customers with a more relaxed dining environment and more choices.
2. Overview of the fast food restaurant
1. Our restaurant belongs to the catering service industry and is named Yipin Sanxiao Fast Food Restaurant. It is a joint venture. 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. Yipin Sanxiao fast food restaurant is located in the South Street Commercial Pedestrian Street. It was a small 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. Hire chefs with many years of experience. With our wisdom, talent, professional management knowledge and dedication to our business, we will surely lead the industry.
3. Business objectives
1. Due to its geographical location in a commercial street, the customer base is relatively abundant, but there are also many competitors, especially since our store has just opened and wants 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 the South Street Commercial Pedestrian Street and strive to recover costs 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 many fast food brands in the island city, and It has become a well-known brand in the catering market.
4. Market Analysis
1. Customer source: The target customers of urban fast food restaurants are: general consumers who go to South Street 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.
2. Competitors:
There are 4 major competitors near Yipin Sanxiao Fast Food Restaurant, of which 1 is a large one and the other 3 are small fast food restaurants. . These four hotels have been operating for more than 2 years. XX fast food restaurant operates both Chinese and Western styles, the price is relatively expensive, and the customer base is sparse. The other three small fast food restaurants have poor hygiene, poor service quality, and crowded and dirty dining environments. Our store has seized on the existing shortcomings of these four fast food restaurants and launched marketing strategies such as "high quality and low price", striving to occupy a place in the fierce market competition.
5. 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. ;