20 16 model essay on catering business plan
1 model document of catering business plan
I. Development prospects
I have lived on campus since junior high school, knowing that the headache of eating is the food in the canteen. Because school canteens are generally in the form of cauldrons, although the price is low, they are rarely really welcomed by students. Moreover, students' complaints about canteen food have existed since ancient times. Although college students can eat outside the school, most students are still willing to eat in the school cafeteria because of economic factors. If the quality of food is not guaranteed, it will lead to many problems, students' nutrition can't keep up, and even some students often skip meals. Therefore, malnutrition, stomach diseases and other diseases that should not appear in college students are also common, which has laid a hidden danger for students' physical and mental health. So I decided to integrate the advantages and disadvantages of canteens and restaurants and open a self-help nutrition fast food restaurant for students.
Second, the store profile
Third, development strategy.
1, this restaurant should advertise before opening, because the main customer base is aimed at students, and the speed and breadth of information transmission between students are very large, so it is not necessary to spend too much effort on publicity, and simple advertising can be carried out in the form of leaflets or audio.
3. Many students are used to the lifestyle of 3. 1 minute. Many times, in order to save time, they will choose the nearest dining place instead of going to a restaurant far away, so geographically, they will not be too far away from the school gate. When appropriate, the restaurant will also provide delivery service and take corresponding measures according to different situations. If it is more than three orders, including three orders, it can be delivered to your door free of charge. If it is ordered separately, you have to pay a certain delivery fee. Another advantage is that one person orders takeout.
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In order not to pay the delivery fee, two other takeaways will be pulled, which can also increase sales.
Although the number of tourists will drop sharply during the summer vacation, after all, some students staying in school, nearby residents and migrant workers can take measures such as reducing production and shifting service focus to improve their business conditions during the summer vacation. Consider studying for a month in winter vacation, which reduces unnecessary costs.
6. The market economy is dynamic, developing and changing rapidly. Therefore, we should look at the development of an enterprise from a long-term perspective and make a long-term plan. After each stage, we should summarize the overall situation of the operation and make the next plan. Such a step-by-step development model. After the operation is stable, we can consider expanding our business and adding other services. We can find a new market for chain operation and gradually build our own brand, which can develop into a catering industry that provides food for students. In short, we should look at the problem from a long-term perspective, so that the future of the enterprise can be achieved.
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How to write a catering business plan
Fourth, the restaurant management structure.
Manager and cashier 1 chef 1 waiter 2.
The business philosophy mainly focuses on the following points.
Main cultural characteristics: medical care and humanistic care
The main products are vegetarian meals with dietotherapy and health care functions.
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The main service features are member-based tracking services.
The main environmental feature is the green dining environment with traditional cultural flavor.
Market analysis of verb (verb's abbreviation)
The diet in university canteens has always been a problem, and the poor quality of the university's diet has become a recognized problem, only to meet the students' food and clothing. Xu Bo model essay. Com: how to write a catering business plan) but the quality is far from the requirements of the students. The diet situation in some universities is worrying, and even some university canteens have been poisoned collectively.
This plan is based on this, in order to ensure the safety and improve the quality of college students' diet, the University Diet Alliance is established, aiming at providing low-cost, safe, high-quality and distinctive food for college students, and at the same time providing some work-study jobs for colleges and universities to help poor students complete their studies better.
merits and demerits
Advantage analysis: The operation of this restaurant has solved the problem of single taste of meals in the school canteen, and the hygiene of mobile stalls has no worries, which is as convenient, fast and time-saving as the canteen. In addition, restaurants should be easily welcomed by customers and save some human resources by taking self-help choices. At the same time, meals also provide cold drinks, ice porridge and so on.
Provide free tea. Simple and comfortable decoration will be a major feature of the restaurant. Students generally like to eat in clean restaurants with good service attitude, so satisfactory service will also be a major feature of our restaurant. In addition, the school canteen has a clear meal time limit, and there are few restaurants outside the school that sell breakfast, so it is easier to catch them in our off-campus stores.
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This is partly due to the market share lost by jet lag, in other words, the market share generated by potential customers who want to eat for a period of time before and after the dining point.
This paper analyzes the disadvantages of newly opened fast food restaurants due to their small scale, such as limited human resources and services. The competition inside and outside the campus is fierce, so there are still many disadvantages. On the other hand, because the school holidays are fixed, the number of tourists in winter and summer vacations will drop sharply, and the winter vacation will be less than the summer vacation, which will be a more difficult problem to solve.
Opportunity analysis According to our market research and analysis, the market demand of our products exists and has certain competitiveness. I am a student and one of the largest customer groups, so I can better understand what products and services customers need. From these aspects, I should have a good chance to squeeze into the catering market.
Threat analysis: The service and product quality of restaurants have a direct and inevitable relationship with operating costs, so the product price will not be lower than that of competitors. Although the overall price is not too high, it is similar.
For example, sponsor the party organized by the school, and publicize and remind customers of their consumption awareness through activities. Carry out targeted promotion strategies for holidays, such as distributing leaflets.
Seven. Financial situation analysis
1 According to the calculation, it can be preliminarily concluded that the start-up capital of the restaurant is about 10600 yuan, the venue rental fee is 2,000 yuan, the application fee for the catering hygiene license and other documents is 3,000 yuan, the renovation fee for the middle venue in 600 yuan is 3,000 yuan, the kitchen utensils purchase fee is 1000 yuan, and the infrastructure and other expenses are 4,000 yuan.
The costs in the operation stage mainly include staff salaries, materials procurement expenses, venue rental expenses, taxes, water, electricity and fuel.
Miscellaneous expenses etc.
3 daily financial budget and analysis
According to the budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover is roughly estimated to be about 30% of 800 yuan's rate of return, from which the payback period can be calculated to be about three months.
Eight, marketing mix strategy
Tangible marketing strategy
Because the economic strength of this restaurant is still relatively weak, we will adopt the marketing strategy of avoiding the real and avoiding a lot of hard advertising marketing in the early stage, and adopt an effective set of commitment marketing to promote the products. Through menus, posters, cultural brochures, advertisements, promotional activities, etc. We will publicize and advocate business purposes and natural concepts.
Skilled marketing strategy
Sustainability and planning will determine whether our restaurant can avoid the customer loyalty of ordinary restaurants.
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Restaurants have inherent advantages in low alcohol content. In order to establish a sense of authority and trust in customers' minds, the restaurant will establish a complete member information feedback system to realize its marketing commitment? _, customer feedback form. In the service, employees are strictly required to establish the concept of customer first and listen to customers' opinions carefully.
2. Carry out customer satisfaction to the end. Establish the concept that customer satisfaction is satisfaction, and always think of customers.
3. Establish a restaurant customer service questionnaire, and the marketing department will assign a special person to track customers regularly.
Nine, vigorously build the brand image of green food
According to the characteristics of fierce competition, strong imitation and strong seasonality of dietotherapy products in catering enterprises, the organic integration of explicit culture and implicit culture of enterprises can be realized, and the awareness and ability of brand protection of enterprises can be strengthened. Focusing on the healthy and green brand characteristics, the hotel achieves its marketing objectives by establishing a green image, developing green products, implementing green packaging, adopting green signs, strengthening green communication and promoting healthy consumption. As a restaurant, we have a natural advantage in developing green marketing. This restaurant will strictly implement the standards of green restaurants and strictly control the procurement of raw materials, food processing and sanitary environment. Strive to create a simple, elegant and fashionable dining environment, and embody the healthy and green concept through the layout, decoration style and temperature of the restaurant design.
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Target customer description
You can refer to him and say it's called changing things.
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How to write a business plan