Catering Project Plan

1. Development Prospects

Considering the current dietary situation of the troops, although the nutritional mix is ??reasonable, it lacks new ideas. In the long run, officers and soldiers will feel bored, which will lead to a decrease in work efficiency.

According to inspections, barbecue and snacks can be found everywhere in urban and rural areas, markets, streets, parks, communities and night markets. It has become an indispensable part of consumer food culture. Created a huge consumer market. With the update of fashion, barbecue and boiled food are favored by more and more consumers because of their natural and honest cooking methods and original wild taste. Invite a few friends to sit around the table, order cold fresh beer, and chat while eating and drinking. The overflowing aroma of the barbecue and the "sizzling" sound of the barbecue are all reasons to salivate. Make every gourmet unable to hold back.

At present, barbecue snacks have become a popular food and are popular at home and abroad. However, there are few special barbecue snacks that are truly unique and can attract repeat customers. Especially in summer, when more and more people are relaxing at night, tasting barbecue snacks is an indispensable activity. This will not only enrich the spare time life of officers and soldiers, but also increase mutual exchanges and communication, making us more It's good to unite as one and contribute our own strength to the beautiful tomorrow of the motherland, so opening a unique and stylish barbecue snack bar will still have good market benefits.

2. Store Introduction

This store is located in our military, and its main customer base is military officers and soldiers. The business area is about 100 square meters. It mainly provides a variety of barbecue and boiled food. The barbecue and boiled ingredients mainly include various meats: pork, chicken, chicken wings, wings, beef, mutton, lamb chops, lamb legs, various sausages and meatballs, etc., seafood Categories: squid, shrimp, scallops, various fish and meatballs, etc. Vegetables: potatoes, mushrooms, tofu, cabbage, eggplant, sweet potatoes, cucumbers, peppers, leeks, cabbage, lettuce, bean sprouts, winter melon and other vegetables. Beer and a variety of drinks are available. The restaurant adopts a buffet style to provide customers with a relaxed dining environment and space to choose. The decoration of this restaurant is natural and casual, but also has a modern flavor. 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.

3. Development Strategy

1. Before the restaurant opens, it must be publicized. Because the main customer group is officers and soldiers in the army, the restaurant is located in the army, so there is no need to publicize it. A big publicity, just adopt some preferential policies at the beginning.

2. This restaurant adopts a buffet style with free tea. The ingredients for grilling and blanching are all fresh. We will always adhere to the principle of high quality and low price to provide customers with high-quality services. In line with the principle of serving the majority of officers and soldiers, we will provide customers with more discounts, and the price is better than other products of the same standard. restaurants, in order to attract more customers, look at the development of the enterprise from a long-term perspective, and focus on the sustainable development of the enterprise.

3. The restaurant uses exquisite ceramic 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. There will be more people eating barbecue in summer, and more people eating hot pot in winter due to the cold weather. In view of seasonal influences, we adopt a business model that integrates barbecue and hot pot, so that there will be no need to eat hot pot due to seasonal factors. Affects our business conditions and can be profitable in different seasons.

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-step plans and adjustments, forming a ladder-like development model. After the operation is stable, you can consider expanding the scale of operations, adding other service items, and looking for new markets, doing chain operations, and slowly building your own brand to make it bigger and stronger. You can go to a catering company that provides meals for the troops. In short, when it comes to industry development, we must look at problems from a long-term perspective, so that we can have a bright future for the company.

IV. Restaurant management structure

There are 2 store managers, 1 supervisor, 2 cashiers, 2 chefs and buyers, and 3 waiters.

The business philosophy focuses on the following points:

Main cultural characteristics: leisure and relaxation, happy eating

Main product characteristics: barbecue and barbecue with leisure characteristics Cooking hot food

Main service features: membership-based tracking service

Main environmental features: Creating a casual and comfortable dining environment in a serious and tense military camp

The diet of the troops has always been a problem. Although the nutrition of the troops is relatively reasonable, the method is simple, just simple stir-frying and stewing, which cannot satisfy the spiritual pursuits of the officers and soldiers and takes a long time. It will naturally lead to boredom.

This plan is based on this point, in order to enrich the food culture of the army, improve the diversity of the food styles of the army officers and soldiers, and aim to provide a more comfortable and enjoyable eating environment for the army officers and soldiers. Let's take a look at the advantages and disadvantages of this project:

Advantage analysis:

At present, barbecue and boiled snacks have become a fashion because of their natural and simple methods. And the original wild taste is favored by more and more consumers. Therefore, this project can attract the attention of consumers, especially among troops with a single diet. The operation of this restaurant solves the problem of single food style in military restaurants, enriches the spare time life of military officers and soldiers, and solves the trouble of eating out for them. This is a major feature of our restaurant. In addition, this restaurant adopts the buffet dining method, which is easily welcomed by customers and can save some human resources. At the same time, the meals also provide cold drinks, ice porridge, etc., and free tea. Customers like to eat in clean and hygienic restaurants. However, most barbecues are conducted in open-air mobile stalls. This kind of dining environment threatens the food safety of consumers. Therefore, a comfortable and clean dining environment will be another aspect of our restaurant. Great feature.

Disadvantage analysis: In the early days of business, the scale of the restaurant was small, the human resources and service items of the restaurant were relatively limited, and the competition outside the military area was also relatively fierce, so there were still considerable disadvantages. On the other hand, because we usually have limited time, we sometimes have no time to take care of management. This requires us to hire a supervisor with rich experience to help us manage this restaurant. Since we are in the army, management is relatively strict, so Recruiting good store clerks is also a troublesome problem.

Opportunity analysis: According to our market research and analysis, the market demand for our products exists and is highly competitive. And I am a soldier - a member of this largest customer group. I can better understand what kind of products and services customers need. From these aspects, I still have a good chance to seize the market.

Threat analysis: Because this is the first project we have invested in and we have no relevant store opening experience before, we may have problems in management, which requires us to learn more from the experience of other entrepreneurs. And slowly accumulate by yourself to form an effective management model. Secondly, although our restaurant is self-service, the ingredients of barbecue food determine its taste, so we should choose good ingredients to make our products have a unique and attractive taste so that consumers will linger over it, so that we will have Good business performance.

6. Promotion and market penetration

Promotion strategy:

Preliminary publicity: large-scale, high-intensity, large investment. Later publicity: Pay attention to existing customer relationship management and use this to carry out word-of-mouth marketing. The planning and organization of regular specific activities, such as sponsoring evening parties organized by the army, are used to promote the company and remind customers of their consumption awareness through activities. For holidays, carry out targeted promotional strategies such as distributing flyers.

7. Financial situation analysis

. According to calculation and analysis, the following expenses will be incurred in the initial stage of establishment of the restaurant:

1. Apply for business license, tax registration certificate, Health license and other fees are 2,000 yuan,

2. Venue rental fee is 5,000 yuan,

3. Restaurant decoration fee is 15,000 yuan,

4. Barbecue 15 pieces of equipment, 300 yuan each, about 4,500 yuan

5. 3 refrigerators, freezers and refrigeration equipment cost 5,000 yuan,

6. Tables, chairs, kitchen utensils and other equipment cost 10,000 yuan< /p>

7. One recruitment supervisor, with a monthly salary of 3,000 yuan, two chefs and buyers, with a monthly salary of 3,000 yuan, and two cashiers, with a monthly salary of 2,000 yuan. There are three waiters with a monthly salary of 2,000 yuan, totaling about 19,000 yuan.

8. Water, electricity, gas, etc. 10,000 yuan.

Based on the above analysis, the initial establishment of a restaurant requires about 70,000 yuan.

Let’s analyze the expected future profitability of our restaurant.

We can measure in portions, and one portion is one plate (the plate is the middle plate). (1) The price of meat is about 8 yuan/portion, the cost is

5 yuan/portion, and the profit is 3 yuan/portion. (2) Vegetables cost 2 yuan/portion, cost is 1 yuan/portion, and profit is 1 yuan/portion. (3) Seafood is 10 yuan/portion, the cost is 6 yuan/portion, and the profit is 4 yuan/portion. (4) Beer sells for 3.5 yuan/bottle, the cost is 3 yuan/bottle, and the profit is 0.5 yuan/bottle.

Let’s analyze the customer flow again

Most customers eat barbecue food mainly with meat, and vegetables and fruits are only supplementary food. Because the lunch time is limited, the passenger flow will be smaller. It is estimated that there will be about 50 people. Each person consumes 2 portions of meat, 2 portions of seafood, and 1 portion of vegetables. We can make a profit of about 15 yuan, so the profit at noon is about 750 yuan. The evening time is relatively sufficient, it is expected that there will be about 100 people, and the total profit will be about 1,500 yuan. It is expected that 400 bottles of beer will be sold every day, and the profit will be 200 yuan, so the total daily profit will be about 2,500 yuan, and the total monthly profit will be about 80,000 yuan.

Excluding water and electricity bills, employee wages, taxes and fees, the net profit is about 50,000 yuan per month.

According to the estimated profit, we can recover the cost within 2 months.

8. Marketing mix strategy

Tangible marketing strategy:

Since the restaurant's economic strength is still weak, it will adopt a marketing strategy that avoids reality and focuses on virtual reality in the early stage. Strategy, avoid a lot of hard advertising marketing, and adopt a set of effective commitment marketing to promote products. Promote and advocate Tianzhisu's business purposes and concepts to consumers through menus, posters, cultural brochures, advertisements, promotional activities, etc.

Skilled marketing strategy:

Continuity and planning will determine the restaurant’s inherent advantages in avoiding the shortcomings of low customer loyalty in ordinary restaurants. In order to make This restaurant can establish a sense of authority and trust in the minds of customers. This restaurant will establish a complete member information feedback system to realize its marketing commitments:

l. Customer feedback form. In providing services, staff are strictly required to put customers first and listen carefully to customer opinions.

2. Carry out customer satisfaction to the end. Establish the concept of "customers are satisfied only when they are satisfied" and always think about customers.

3. Establish a restaurant customer service survey form, and have a dedicated person responsible for tracking customers on a regular basis.

9. Vigorously create the brand image of "leisure food"

Because our restaurant uses a healthy and environmentally friendly smokeless barbecue, the food produced by the barbecue is delicious and unique, green and healthy. Therefore, our restaurant focuses on "green, healthy and leisure", establishes its own unique brand, and promotes healthy leisure to achieve marketing goals. As a restaurant, we have a natural advantage in carrying out casual marketing. Our restaurant will strictly implement the standards of green casual restaurants. Whether it is raw material procurement, food processing or hygienic environment, all will be strictly controlled. We strive to create a casual, comfortable and stylish dining environment. Through the layout, decoration style, temperature, etc. of the restaurant design, the concept of health and leisure is reflected.

10. Pay attention to a series of corporate public relations activities

The restaurant will handle all aspects of relationships through a series of public relations activities and provide loose and favorable operations for the development of the restaurant environment.

1. Establish a cooperative relationship of unity, trust and consistency with employees. Establish an equal and convenient communication method among employees, and increase employee cohesion and work enthusiasm through the issuance of internal publications, free membership rewards, group entertainment and other activities.

2. Establish good relationships with customers. In order to ensure sufficient human resources, obtain a stable customer base, and obtain reliable logistical support, we should actively participate in maintaining the military environment and actively support the cultural undertakings of the military. Respect the legitimate rights of customers, provide high-quality meals and services, and correctly handle customer requests and suggestions.

3. Government relations. Understand and abide by relevant government laws and regulations in a timely manner, strengthen contact with government departments, and proactively assist in solving some social problems. Establish and maintain extensive relationships with promotional media; provide them with true information about the industry.

11. Management Risks

Internal Management Risks:

The catering industry is a relatively low-tech industry, but it requires strict management to win The trust of consumers lies in the fact that most self-operated restaurants in China have loose internal management and low-quality service personnel. How to establish a modern enterprise system, improve the enterprise operating mechanism and strengthen the internal management of the enterprise is related to the survival of the enterprise. , success and failure.

How to deal with:

1. Find out the various combinations of cost-related premises.

Make full use of the "What consultation method" and list in detail all the factors that will affect the cost in the store. Such as chefs, cadres, P-T, manufacturers, seasons (seasonal vegetables), selling prices, systems, inventory methods...then gather relevant people to come up with good strategies, and always maintain the principle of "Don't rely on the enemy (high costs)" , and rely on the serious attitude of "I am waiting for it."

2. Develop a standard conditioning manual.

3. Establish good inventory (warehouse) management.

From the establishment and use of first-in-first-out tables, to the prevention of cross-contamination, the location of items, the control of humidity and temperature (refrigeration and freezing equipment), pest control, and inventory (daily, weekly, monthly) Inventory) Indeed, even the location, quantity, and accident insurance of fire extinguishers are all necessary control elements for inventory management.

4. See more, listen more, and compare more.

There is no disadvantage in shopping around, not to mention that the operators themselves should not blindly get into the battlefield (store affairs) without knowing that there are already many heroes outside, looking at them eagerly, trying to devour their own environment. . "Going and shopping" is a popular business model at the moment. If you make good use of this method to visit mass merchandisers, department stores or related stores, and stock the right amount of special items, discounted items, etc. in your own store, the cost will naturally be reduced.

5. Introduce a reward and punishment system.

When it is often found that most employees in the store tend to be "passive", this system must be rolled out (it can be fully stocked in advance), and rewards (such as bonuses, etc.) will be given when the set standards are met. Gift certificates, vacations, etc.), if not achieved (the reason must be explained), light punishment will be given (such as salary reduction, recording of mistakes...). Combining kindness and power can yield better results.

6. Colleagues can be teachers.

This method is more suitable for the chain franchise industry. Information sources can be obtained through meetings, social activities and headquarters (of course, the premise must be that the headquarters’ operating figures are transparent), so that the same business model can be clearly understood. How does the store reasonably control costs and continue to use its strengths and avoid weaknesses to gain greater benefits for itself?

12. Establish your own brand and customer base

Initial stage (January-March)

The main products are targeted at the different health conditions of three urban groups. For food products, the market strategy is to establish a good brand image of "snack food" through active and effective marketing strategies, enhance visibility and reputation; recover the initial investment and actively carry out market promotion.

Mid-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 preparing for the necessary 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.

14. Store design

Visual identification

Store name: On the one hand, it should be closely related to its own business, on the other hand, it should take care of the business The place is within the army. It should be close to the cultural characteristics of the army and easy to be loved and accepted by the army groups. The store name should be stylish and meaningful.

Color: Mainly warm tones such as yellow, red, and orange, supplemented by lively and cool tones. Showing fashion, trend, elegance and taste.

Store layout

Appropriate use of lighting, carpets, partitions and other elements, try to make effective use of space on the one hand, and appear well-proportioned on the other hand, without showing a sense of openness and plainness. Some more private tables can be designed appropriately, so that customers who stay for a long time can fully enjoy the comfortable atmosphere.

The partition layout allows each segment of consumers to have their favorite corners and tables.

Lighting and lighting: Lighting is an important element of restaurant decoration. Choosing various styles of lighting can effectively enhance the beauty of the restaurant. Lighting is an important part of setting off the atmosphere of a restaurant. You can choose lights of different colors to create a pleasant atmosphere in the restaurant. At the same time, customers should retain the convenience of adjusting the lighting to their own requirements in their own space.

Wall decorations and curtains: Adjust them in time according to the seasons. Various fabric materials, patterns, and colors should be as harmonious as possible to show the style of the restaurant and be close to the sensory enjoyment of consumers.

Table location: The design and arrangement of the table location should be harmonious in general, with individual differences, to avoid giving consumers the feeling of a food stall.

Placement of handicrafts: The choice of handicrafts should be close to the atmosphere of the restaurant and consumer preferences, and highlight the taste of the restaurant.

Tableware: clean and tidy.

Background music: Mainly romantic and soft light music, with moderate loudness, in line with seasonal changes.

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