Restaurant business plan sample_How to write a restaurant business plan

With the rapid development of the catering industry, customers' demands for catering food tend to be diversified, so it is very important to plan a good restaurant business plan. Below is a sample restaurant business plan that I compiled for everyone, for your reference only. ↓↓For more business plans, please click ↓↓

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Restaurant business plan sample 1

1. Business philosophy

Safety first, efficiency Second

"Food is the first priority for the people, and food safety is the first priority." Food safety is related to the health and life of customers, the reputation of scenic spots, the survival of the company, and social stability and harmony. Without food safety Safety and corporate efficiency will be empty words. Food safety is the company's top priority. The company strictly implements it from top to bottom, from management systems to operational details. The business philosophy of "safety first, efficiency second" always keeps in mind that "the responsibility for food safety is as heavy as Mount Tai". ". Hot rice, hot dishes, and warm sausages

After the buffet in the scenic spot is cold, it not only looks ugly, tastes bad, but is also difficult to digest. For this reason, we will adopt the method of "frying in batches, frying and selling now" to ensure that tourists eat Delicious, delicious, nutritious and beautiful hot dishes and meals embody the guiding ideology of "customer first, people first". At the same time, we provide "friendly, efficient and enthusiastic" services, treat people with sincerity and affection, so that tourists can enjoy the beauty and warmth of the environment and services while enjoying delicious food. A single spark can start a prairie fire, but the key is to do the details well

We know very well that details determine the success or failure of a business. We use a project management model to plan the restaurant as a whole, focusing on small things and starting from small things. The text of the system is transformed into the execution ability and work habits of employees, and is implemented into every detail of the restaurant's operating procedures, thereby achieving business goals that are satisfactory to the three parties and achieving a core situation of win-win for both parties.

2. Advantages of the corporate team

1. We adhere to the spirit of "God rewards those who work hard and are virtuous" and advocate a positive and healthy corporate culture. We have experienced catering staff The management team is dedicated to building a scenic brand restaurant and winning the recognition of tourists and society with a strong sense of corporate responsibility.

2. "Good moral character, able to endure hardship, and striving to make progress" is our employment philosophy. We have a large number of experienced management talents, dozens of well-trained chef teams and related service employees, which effectively ensure the implementation of various systems and management standards.

3. Good systems, through active people and effective execution, provide tourists with first-class quality products that can fully meet the diverse service and dietary needs of tourists.

4. All employees of the restaurant always bear in mind that "food safety responsibility is more important than Mount Tai". The restaurant strictly adopts a safety and health management control system to minimize food safety accidents in scenic restaurants and effectively protect tourists, scenic spots and restaurants. vital interests.

5. First-class management level and service quality greatly improve restaurant satisfaction, dining rate and scenic spot admission rate, contributing to the social benefits of "three-party satisfaction" of scenic spots, restaurants and tourists. It has achieved value preservation and value-added branding for restaurants in the scenic area, improved the overall management performance of the scenic area, and provided strong logistical support for the harmonious development of the scenic area brand.

6. In the era of market economy, honest cooperation with complementary industry advantages has promoted the common development and mutual benefit of both parties, improved the market competitiveness of scenic spots, and promoted the overall management level of scenic spots and restaurants.

3. Business positioning

Build the restaurant in the scenic spot into a gourmet club that focuses on Chinese buffet specialties and integrates fashion, health and leisure.

Grade A: Ecological catering

Efficient management, safe environment, considerate service, harmonious culture

1. The supporting restaurants in the scenic spot adapt to the future development of the scenic spot. It meets the increased service needs of tourists, is conducive to tourists' satisfaction rate with the scenic spot, and promotes the stable development of the scenic spot.

2. As the representative of Sanya's eco-tourism, the operation and management of the scenic spot are self-evident. Therefore, the management of the restaurant must reach the same level. The restaurant must have "market awareness, service awareness, and brand awareness." , Only in this way can we lead the development trend of the tourist attraction industry.

B Comprehensive and rich functions, green ecology, rich varieties, and balanced nutrition. Tourists come from all over the world, with different regions, different cultural backgrounds and economic capabilities, and their dietary needs vary greatly. Comprehensive and high-quality catering services are the key to the development of scenic spots to improve their brands. A strong guarantee of popularity.

4. Business Objectives

Overall business objectives: three-party satisfaction (tourist satisfaction, scenic spot satisfaction, social satisfaction)

1. Effectively guarantee the dining needs of tourists, Taking into account factors such as the number of regional tourists and the future development of the number of restaurants in scenic spots, we will rationally allocate operating standards and provide high-quality, comprehensive catering services to meet the dining needs of tourists at all levels.

2. Start building the restaurant from software and hardware, so that the hardware meets the standards, the software is first-class, and the three parties are satisfied with the high-standard restaurant, providing strong logistical support for the harmonious development of the scenic spot. Ensure that the service level of the restaurant can meet the requirements of the scenic spot and tourists, so that tourists can "come happy and leave satisfied" and establish a good brand image of the scenic spot.

3. Under the premise of ensuring food hygiene and safety and the needs of travel agencies, tourists, etc., use scientific and efficient management to create excellent business performance, repay the support and trust of scenic spots with practical actions, and strive to achieve scenic spots, With the double harvest of restaurant economic benefits, we can maintain and increase the value of restaurants in scenic spots, and strive to create a "harmonious catering, unique vegetarian" catering brand. Lead the high-end brand image of Hainan group catering and achieve the mutually beneficial development and win-win cooperation goals of both parties.

5. Sample Article 2 of the Restaurant Business Plan for the Management Team

1. Market Positioning

A restaurant can only meet the needs of some customers and must analyze its own capabilities. Conditions, analyze the competitors that pose a threat to the restaurant in the local market, and carefully determine which class of customers dominates the restaurant. (Food court - ordinary consumer dining, tea restaurant - high-end leisure)

1. Local eating habits and hobbies: Understand the taste requirements of Xichang people for dishes.

Understand whether the raw materials and ingredients of the dishes are easy to purchase.

Understand customer price tolerance in order to develop menus.

2. The dining style of diners: Understand what the consumption structure of the local consumer market is trending into

3. The layout of the dining environment: People’s needs for the dining environment A lot, especially whether there are adequate measures for air circulation, dining space and daily cleaning and hygiene in the dining environment.

2. Business objectives

Make profits and expand operations.

3. Business philosophy

Customer first.

4. Decoration

Use floor-to-ceiling glass near the aisle to achieve an unobstructed view of the garden in the middle of the floor. The design should be simple and use bright storefronts to attract customers. The environment and lighting match the colors of the tables and chairs, and light music is played during business hours, giving people a warm feeling. The store prepares some newspapers and magazines to make guests feel comfortable before and after their meal. Highlight the elegant atmosphere, create a quiet environment, and achieve a leisure effect. With an open kitchen, customers can see how the food is being processed. All tableware should be disposable, or placed in a sterilizing cabinet in an open place (similar to the restaurant in front of the hotel where I stayed in Beijing). Network cables are installed in the private room booths for guests to surf the Internet for free during their leisure time.

A good dining environment and atmosphere can also attract guests to come and spend money. Not to mention the overall design, even if the design of each private room has style, it will make the guests have a pleasant and refreshing experience every time they come to dine. .

Restaurant style: warm, casual, elegant. The facade decoration should reflect the characteristics of the restaurant

(1) The floor, walls, doors and windows and other decoration designs in the restaurant should give people a sense of warmth , comfortable feeling. The content and materials of the menu should be clear, and the cover design of the menu should best give people a sense of novelty.

(2) Cleanliness of the environment. This requires that the tables and chairs in the restaurant should be arranged neatly, so that the table legs are in a straight line; the dining table, chair legs and plates on the table should be viewed in rows horizontally and in columns vertically; the walls, decorations, floors and table tops of the restaurant should be clean and dust-free.

(3) The restaurant environment should be suitable for the gender and age of the customers.

(4) The uniforms of service staff are iconic and influential. The uniforms of service staff should be consistent with the style of the restaurant. Distinctive uniforms can not only enhance the atmosphere, but also play a promotional role.

(5) Tableware should be artistic. Paying attention to tableware and utensils is one of the characteristics of Chinese cooking. Well-designed tableware will add to the fun and artistic beauty of dining.

(6) The coordination of tablecloths and napkins.

When planning the layout of your business premises, you must consider the following tasks

1. The ratio of kitchen equipment configuration to dining table;

2. Coordination of kitchen cuisine and floor services;

3. Coordination of tableware selection, table setting and various lighting;

4. Guest passages and food aisles and Confirmation and arrangement of the distance from the kitchen;

5. Selection of seafood pools and water tables and settings of sewage treatment;

6. Configuration of health and epidemic prevention facilities and equipment;

7. Introduction and control of water, electricity, and lighting;

5. Employees

Without first-class employees, there will be no first-class service; no satisfactory service employees, there will be no satisfied customers. Establish the work philosophy of "making customer satisfaction our first responsibility", consider and serve customers in an all-round way, and lay a good business foundation from the perspective of ideological construction. The employees dress uniformly and appear clean and hygienic, allowing customers to dine with confidence. The waiter must be there as soon as the customer calls for any needs, and a cup of free hot tea will be given to the customer as soon as he enters the store

The success of the restaurant industry depends on the management of the restaurant after the hardware has become a foregone conclusion. After the restaurant determines its business positioning and venue layout, it should organize personnel at all levels to implement it. How to run a restaurant? This is a question of employment. The first step in employing people is to formulate an employment plan, and select and utilize personnel for each position with purpose. Develop a human organization structure system suitable for the restaurant. The main contents are:

1. Each employee has his or her own job title, rank, cooperating personnel, scope of work responsibilities, and work quality standards;

2. Detailed description Subordinate relationships among personnel in various departments, and implement a level-by-level reporting and level-by-level responsibility system;

3. Develop strict training plans, including daily training and planned training;

4. Clearly stipulate the salary income of each position and the corresponding incentive mechanism;

5. Correctly establish the concepts of external customers and internal customers. Internal customers are the front-line employees who directly serve customers. As management and second-line departments, they are the people who serve internal customers (front-line employees). Only when you have done a good job of serving "internal customers" can you do a good job of serving external customers.

6. We must fully understand the significance of the 80 and 20 theories to the catering industry. That is, 80% of profits are generated from 20% of products; 80% of problems are generated from 20% of employees; 80% of management (operation) suggestions are generated from 20% of managers. So running a good restaurant depends on 20% of management and 20% of good products.

To this end, the owner must authorize 20 managers. The first is to share information with managers, including costs, gross profits, costs and market share, so that managers can make more constructive suggestions. Second, there must be limited authorization, that is, within a certain range, under certain circumstances, managers at all levels can decide to deal with problems without asking for instructions in advance. Of course, a report must be made afterwards to explain the situation and the results achieved after handling.

6. Operation

The operation of the catering industry generally has the following seven indicators, namely: operating income, direct operating costs, manpower and human resource costs, energy costs, and equipment maintenance. cost. The key to whether a restaurant operation is profitable or not is the performance produced by managers' management of the first six aspects. A good business operation plan is an important key to the success of catering. Therefore, the following factors should be considered when formulating a business operation plan:

1. Operating income: food, alcohol, cigarettes, and articles;

2. Operating costs: operating items Cost office, communication, transportation, washing, garbage disposal, decoration, equipment maintenance, etc.;

3. Labor costs: wages, labor insurance (medical insurance) benefits, training costs, food (accommodation) costs, uniforms Costs (including washing), etc.;

4. Energy costs: water, electricity, fuel, gas, sewage, cable TV, etc.;

5. Equipment maintenance: various types Equipment overhaul, testing, routine maintenance, etc.

When formulating a business operation plan, it is necessary to conduct an effective comprehensive investigation of the catering market in the region in advance and obtain first-hand detailed information based on the above content. Then calculate the restaurant's operating breakeven point, and then formulate operating income indicators, cost indicators, profit indicators, and other operating indicators that are realistic for the restaurant.

Hotel innovation must be carried out in compliance with the requirements of customers, fully solicit their opinions and listen to feedback from various aspects. For old customers, we should proactively solicit improvement opinions and improve our work in a timely manner so that old customers can continue to experience new services and new changes and enhance their loyalty to products. For new customers, it is necessary to strengthen the promotion of the hotel's functional features and highlight the differences from other restaurants. To retain customers, products must have changes, innovations, and breakthroughs.

7. Management

Because the catering business has many links, is highly arbitrary, and has a heavy proportion of manual operations, management is also difficult. Management ensures operation, and operation promotes management. To achieve this effect, you must pay attention to the following points:

Ensuring service quality and dish quality is the core of every manager's work. The quality of service reflects the level of management of a restaurant. Management is a group culture. Only by fully mobilizing employees to actively participate in management and enhancing cohesion can the state of "good management" be achieved.

Managing employees is a relatively complex and difficult matter. Experienced and flexible managers know how to improve the quality of their employees and how to enhance their cohesion.

The management system of catering is the life of a restaurant. Today's society is an era of knowledge economy, and management is increasingly valued by enterprises. The level of management directly affects the operating efficiency of the restaurant. Therefore, "management produces benefits" is the absolute truth. When formulating daily management systems, the following three aspects should be considered.

1. Human resources: including: employment system, salary system, incentive system, etc.;

2. Operation and sales: including sales targets, promotion methods, dish features, and service features , innovation requirements;

3. Financial cost: including procurement system, cost control method, asset management system;

Based on the above three points, we must truly achieve "everyone has a position and can do things" There is a basis, actions have goals, and work is effective."

8. Advertising

1. Before opening: Advertisements are placed on exterior walls, passages, elevators, and prominent locations in Wal-Mart supermarkets. The advertising content is simple, eye-catching and easy to remember.

2. 10 days before the opening, print flyers and distribute them to various areas with high traffic in Xichang (the content can include opening rewards and dining discounts). The issuer can hire students, 30-50 yuan/day.

9. Sales

1. Gifts or coupons: Restaurants can make and give away small handicrafts to make customers feel that they can not only enjoy the multi-layered atmosphere but also receive orders when dining in the restaurant. People’s favorite gadgets. This can not only play a promotional role, but also improve the quality of the restaurant. In terms of distribution, the value of the gifts can be determined according to the level of consumption

2. The kitchen can provide gifts every week or every day according to the season. Introduce some special dishes or special price dishes every month to attract or stimulate customer consumption.

3. Establish and collect guest personnel files: such as guest birthdays and contact information, send SMS blessings and restaurant discount information in advance on guests’ birthdays, and send congratulatory letters in advance to strengthen the relationship with diners. , so that we have a stable source of customers.

4. Wal-Mart employee dining issues: You can give them certain discounts after cost calculation. For example: if an employee spends at least 300 yuan in the store every month and the profit is 150 yuan, then he can use a membership card or other Discount of 50 yuan. Small profits but quick turnover can build up a large part of customer resources. And it can create a good dining effect during the peak periods of noon and afternoon.

10. Ideas for brand establishment

1. Standardize the service concept, highlight the service characteristics, see the true feelings from the details, and the hard work through the affection

Catering services The first step in business management should be for managers to formulate various standardized service procedures and service standards, and establish the benevolence of service personnel towards guests. Waiters must understand guests in a true sense and fully demonstrate their care for guests. It is necessary to have a sense of changing service, consider the guests, reflect the service level with special services, and use innovation to give guests a "heartbeat" feeling and the aftertaste of warm service.

2. Maintain specialty dishes, create new dishes in a timely manner, maintain the quality of various dishes, and demonstrate catering strength

The variety of catering cuisines is ever-changing, which requires restaurants to divide chefs into In the two categories, a very small number of chefs (executive chefs, head chefs at each location) bear the responsibilities of designers and craftsmen of similar industrial products, mainly researching innovative dishes, formulating taste and quality standards for dishes, and supervising the implementation of the entire process. The skills and work attitude of these people are part of the restaurant's assets, and they can be considered for dividends from owning part of the restaurant's equity. If the chef has suggestions for modifying the dish standards, he can make sure that no chef can do it on his own without modification by the head chef. Only in this way can the stable taste and texture be maintained. Restaurant business plan sample article three

Our company invested 300,000 yuan in the restaurant (subject to the actual investment), and the operating life is years

1. Hall

1. Lighting of entrances and exits.

2. Maintenance of various regional departments.

3. Wall refresh.

4. Air conditioning installation.

5. Line inspection and renovation.

6. Corporate culture.

2. Backstage

1. Repair and purchase of kitchen utensils.

2. Line inspection and renovation.

3. Components updated.

3. Equipment

1. Tableware replacement: (1) Dinner plates (2) Chopsticks (3) Spoons

The original tableware in the canteen is too old , replacing a batch of unique sterilized tableware to make students feel comfortable eating.

2. Dining table maintenance.

4. Restaurant model

1. According to the needs of students, the company plans to build the restaurant on the first floor of the college into a food city with Chinese fast food as the mainstay and flavored snacks as the supplement.

2. Build the second-floor restaurant into a food plaza that offers a variety of stir-fried dishes, distinctive snacks, and fashion and leisure.

5. Dishes

1. In order to cater to the psychology of students, we plan to cook more low-end dishes in terms of proportion of dishes (minimum 5 cents, best 3 yuan, medium and low-end dishes per meal) Supply more than 50 items, 5 leafy vegetables for 1 yuan and 10 dishes for less than 1 yuan)

2. Significantly increase the variety of dishes, improve the quality of the dishes, and adhere to the "analysis" of our many years of experience Stir-fry as little as possible, separate pots for meat and vegetables, fry and sell now” to ensure that students can eat delicious, beautiful and nutritious hot rice and hot dishes.

Guiding Ideology

Entrepreneurship Development Philosophy Principles of Cooperation

Business Philosophy

Safety first, efficiency second “Food is the first priority for the people” God, food safety comes first."

Food safety is related to the health and life of customers, the reputation of the school, the survival of the company, and the stability and peace of society; without food safety, corporate benefits will be empty words. Food safety is the top priority of __ company. From top to bottom, from management system to operational details, the company strictly implements the business philosophy of "safety first, efficiency second", always keeping in mind "catering safety, responsibility "Heavier than Mount Tai".

Hot rice, hot dishes, and warm sausages. Once Chinese fast food is cold, it not only looks ugly, tastes bad, but is also difficult to digest. For this reason, we have always adhered to the principle of "frying in small portions, cooking meat and vegetables in separate pots, and frying and selling now" to ensure that students can eat delicious, beautiful, nutritious and economical hot rice and hot dishes, which embodies our "customer first, people-oriented" guiding ideology. At the same time, we provide "friendly, convenient, efficient and value-for-money" warm-hearted services, treat people with sincerity and affection, so that students can enjoy the beauty and warmth of the environment and services while enjoying delicious food.

A single spark can start a prairie fire, but the key lies in the details. We know very well that details determine the success or failure of a business. We use the project management model to conduct overall planning for the canteen, focusing on small things, starting from small areas, and turning the system text into employees' execution ability and working habits, so that it can be implemented into every detail of the canteen's operation process, so as to achieve " The business goal of "three-party satisfaction" is to achieve a harmonious situation of win-win for all parties. Corporate advantages

1. We adhere to the corporate spirit of "God rewards those who work hard, and morality carries the industry", advocate a positive and healthy corporate culture, and dedicate ourselves to being a "conscience canteen" with a strong sense of corporate responsibility. Gain recognition from customers and society.

2. Our company has specially developed third-party liability insurance for catering venues suitable for our company with insurance companies. For any accidents that occur in the canteen, the maximum limit is 2 million yuan, which reduces the school's worries. 3. Cost control in the procurement process. The company implements centralized procurement and unified distribution, and has determined control standards for inquiry, price comparison, pricing, counter-investigation, and open bidding during the procurement process. At the same time, the standard procurement plan ensures that we achieve "zero inventory" and eliminates waste caused by material deterioration due to excess raw materials.

4. With more than ten years of professional development and an operating scale of more than 200 canteens, our focus has been recognized by the society. By learning from and absorbing the excellence of others and constantly refining and summarizing it ourselves, we have accumulated rich experience in canteen management and established an effective management system.

5. "Good moral character, able to endure hardship, and striving for progress" is the company's employment philosophy. The company has a large number of experienced management talents and more than thousands of well-trained employees, which effectively ensures the implementation of various systems and management standards.

6. A good system is implemented through active people and effective implementation. What our cafeteria offers to customers is first-class quality products that can fully meet the diverse dietary needs of students. ;

7. All employees of the company have always kept in mind: "Catering safety, responsibility is heavier than Mount Tai." The company's strict safety and health management and control system has minimized the safety of the company's canteen, effectively ensuring the safety of students, The best interests of the family and the school.

8. We use various effective methods to maintain good communication and communication with the special dining group of students to grasp their dietary needs and ideological trends, thereby eliminating the estrangement and promoting the relationship between the canteen and Harmonious interaction among diners.

9. The first-class management level and service quality have greatly improved the satisfaction and dining rate of the canteen, contributed to the social benefits such as "three-party satisfaction" of the canteen, achieved the value preservation and appreciation of the canteen, and improved the school's Logistics management performance provides strong logistics support for the harmony and development of the school.

10. In the era of market economy, honest cooperation with complementary industry advantages has promoted the common development and mutual benefit of both parties, promoted healthy competition among the canteens under the school, and promoted the overall management level of the school canteen. improvement.

Business positioning

Build the canteen into a food city that focuses on Chinese fast food and flavored snacks and integrates fashion and leisure.

A. Grade: high-end "hotel-style" canteen

Efficient management, safe environment, considerate service, harmonious culture

★High-standard canteen is the civilization of the school As a window for construction and logistics services, the improvement of the canteen's grade adapts to the social and economic development, meets the increasing dietary needs of students, is conducive to the satisfaction rate of school catering services, and promotes the development and stability of the school.

★As a representative of Fujian schools, the school’s operation and management capabilities go without saying, so its canteen management must also reach the same level. The canteen must have "market awareness", "service awareness" and "brand awareness" in order to lead the development trend of domestic schools.

B. Functions: Comprehensive and rich

Price tiers and aftertaste are taken into consideration; rich varieties, balanced nutrition; scientific diet, cultural education

★Students come from different backgrounds Families with different regions, cultural backgrounds and economic levels have greatly different dietary needs. Comprehensive and high-quality catering services are a strong guarantee for schools to carry out education and work.

★The school cafeteria is not only a place for students to eat, but also a place for education. It is a critical point of contact in the process of student socialization. A harmonious dining environment realizes harmonious interaction between the canteen and diners; a good canteen culture can play a subtle educational role and help improve students' comprehensive quality.

Brief description of business measures

Quality and price

1. Distinguish between grades, clearly mark prices, and match quality with price. The minimum price of the dishes is 6 cents, and the best is 3 yuan. Each meal provides more than 40 pieces of medium and low-end dishes, 5 pieces of leafy vegetables, and 10 pieces of dishes of 1 yuan or less.

2. Ensure the "color, aroma, taste and texture" of the dishes, so that customers can enjoy "hot rice and hot dishes".

3. Provide more than 15 dishes for breakfast and more than 60 dishes for lunch and dinner; arrange seasonal varieties according to different seasons; launch an innovative dish every half month to continuously enrich the variety of dishes.

4. The store manager randomly checks the quality of the dishes every day to ensure that the dishes are produced in compliance with our company's production standards

Health and safety

1. Everyone in the canteen employees Valid health certificate and ID card are required for employment.

2. Strictly abide by the "Food Hygiene Law" and the "Five and Four Systems of Food Hygiene and Safety", control the procurement of food raw materials, and prevent "three noes" products from being stored in the warehouse.

3. Strictly implement relevant health systems and standards, and do a good job in disinfecting and soaking vegetables, disinfecting tableware, and retaining samples of dishes for 48 hours; strictly implement the entry and exit registration system for outsiders.

4. Insure third-party public liability insurance for catering establishments;

Carry out the "four prevention" project in the canteen.

1. Implement "5S" management (sorting, rectifying, sweeping, cleanliness, and literacy) to improve the environment, reduce waste, improve efficiency, and improve product quality and service levels; implement the system of assigning responsibilities to each person in the health area. Daily inspection and weekly evaluation.

2. Employees should wear uniform work clothes (no one will issue 2 sets, arrange for someone to wash them, and change them every day to ensure the cleanliness of the clothes); wear disposable masks and gloves to sell meals. Promote "warm-hearted" service, promptly and properly handle employees' opinions and complaints on the basis of equality, mutual assistance and respect, and treat people with sincerity and affection.

3. Promote and implement the company's business philosophy every day, conduct concentrated learning and training once a month, and continuously improve employees' service awareness, service skills and service levels.

Culture and Communication

1. Post calligraphy and painting works (famous quotes, warm reminders, etc.), guide students to queue up to buy meals, take the initiative to return tableware after meals and prevent waste, etc., to cultivate A good atmosphere for students to eat in a civilized manner.

2. Set up a "lost and found office" (with dedicated personnel for registration and safekeeping) and other convenience measures to provide students with convenience as much as possible and meet their reasonable requirements.

3. Hold a food festival at an appropriate time every year; use various methods to promote scientific diet knowledge to students.

4. Recruit student meal consultants, provide work-study positions, regularly invite staff/student representatives for discussions, listen carefully to students’ opinions, and maintain active interaction and communication with students.

Operating cost control accounting In the course of many years of operation, our company has accumulated rich management experience and formed a scientific quality management system. We produce benefits through scientific management and create customer value through benefits. The company has determined a series of operating standards to effectively control costs and expenses while obtaining reasonable profits.

1. Cost control in the procurement process. The company implements centralized procurement and unified distribution, and has determined control standards for inquiry, price comparison, pricing, counter-investigation, and open bidding during the procurement process. At the same time, the standard procurement plan ensures that we achieve "zero inventory" and eliminates waste caused by material deterioration due to excess raw materials.

2. Cost control in the material picking process.

The kitchen formulates and implements complete standards for the use of raw materials required every day based on production needs, provides financial data in a timely manner, eliminates waste, theft and other behaviors, and effectively controls costs.

3. Cost control in production links.

The company creates loss standards during the rough processing, cutting, and cooking of raw materials, and produces net standards, standard recipes, standard processes, and standard procedures, which effectively saves energy, reduces waste, and improves product quality. . With the adoption of cost control standards, the standard costs of dishes produced in the kitchen can be clearly and directly reflected, providing standard data for the canteen and ensuring balanced profits.

4. The control of operating expenses is the source of profit protection.

Low-value consumables in the canteen should be collected and used by designated personnel, and managed by designated personnel at regular intervals. Savings will be rewarded, and waste should be taken at your own risk. Business objectives Overall business objectives: three-party satisfaction (student satisfaction, school satisfaction, social satisfaction)

◆ Effectively guarantee the dietary needs of students. Based on factors such as the school’s existing student population, number of canteens and building area, and future development, the operation scale is reasonably allocated to provide comprehensive and high-quality catering services to meet the dining needs of students at all levels.

◆ Build the canteen starting from software and hardware, making it a high-standard canteen with “standard hardware, first-class software, and satisfaction from all three parties”, providing strong logistical support and guarantee for the harmony and development of the school. Promote the "cultural education" function of the canteen so that it can serve the lives of teachers and students and the work of the school, ensuring that the service level of the canteen can meet the requirements of the rapid development of the school.

◆ On the premise of ensuring food safety and hygiene and meeting the different dietary needs of teachers and students, use scientific and efficient management to create excellent business performance, and repay the school’s support and trust with practical actions; strive to achieve The social and economic benefits of the canteen are double harvested, and the value of the canteen is maintained and increased; we strive to create a high-end brand image of "__ Catering" that leads China's group meals, and achieve the mutually beneficial, development, and win-win cooperation goals of Party A and Party B.