Campus snack bar business plan

Campus Snack Bar Business Plan

In our ordinary daily life, the use of business plan is gradually increasing in frequency, through the development of business plan, the pros and cons are written down, line by line, you can have a clearer understanding of the project. Want to learn to draw up a business plan but don't know who to ask? The following is my collection of campus snack bar business plan, for your reference and reference, I hope to help friends in need.

Campus snack bar business plan 1

First, market analysis

The explosion of the Jiangcheng food one of the best ----- Qixiang beef bone meat and its series of beef hot pot, beef noodle, in Wuhan has formed a number of food streets and countless food stalls. The rapid development in Hubei, greatly impacted the Han traditional snack hot dry noodles, in the trend of replacement. North and South East and West of this flavor snacks, from acceptance to welcome, the potential will form a climate, more spread across the country.

The popular Chixiang Beef Bone Meat series, in its cooking process by adding nearly 30 kinds of herbs, seasonings, bone juice, bone oil, bone membrane, bone meat of the delicious cooking to the best state, so that it tastes delicious, nutritious. Let people eat still want to eat, really long aftertaste, stay back and forth, experts comment, its rich trace elements, calcium and high nutritional million points, is the beauty of the health care of the body. Ensure that breakfast nutrition, improve the quality of life, but also the pursuit of contemporary people. In the local traditional snacks to add this unique flavor varieties, will be particularly favored. The country's three meals a day, eaters are rare. So every family will make money. This is one of the important reasons for its rapid development.

Another important reason is that the investment is less, the technology is good to master, easy to keep secret. Laid-off workers, retired workers and farmers can open this store. A few thousand dollars investment is not a problem. The key to the technology in the soup, nearly thirty kinds of ingredients can be sewn in a gauze bag, can be recycled after use, easy to control the boss, easy to confidentiality.

Second, the estimated investment

1, technical investment of 300 yuan (correspondence 298 yuan)

2, equipment investment: A: 10 sets of tables and chairs that is, 20 chairs, 10 small tables, counting 1,000 yuan; B: Deluxe hot pot 5 counting 250 yuan; C: cooking utensils 300 yuan; D: tableware 300 yuan; advertising signs 150 yuan, a total of 300 yuan. Billboard 150 yuan, totaling 2,000 yuan.

3, rent a house: 20 square meters front room, monthly rent of 1000 yuan (500 yuan for the county) quarterly rent of 3000 yuan.

4. Working capital: 700 yuan.

The above investment estimate total *** for 6000 yuan.

Third, cost and profit analysis: (small-scale county)

1, beef bones: 80 pounds of sales per day, (including buy home, eat in the store and supermarket sales), its comprehensive cost (including water, coal, electricity and rent) about 300 yuan, its income of 600 yuan, a profit of 300 yuan.

2, beef hot pot: 20 hot pots per day (including water amount of beef, lamb, donkey hot pot) 20 yuan -40 yuan per pot, its minimum income of 400 yuan, the cost of 280 yuan, a profit of 120 yuan.

3, beef noodle: sell 200 bowls per day (meat and vegetarian offices) 2.5 yuan and 1 yuan per bowl, income of 350 yuan, the cost of 150 yuan, profit of 150 yuan.

4, the wages of employees: according to 4 people (1000 yuan + 400 * 3 = 2200 yuan / month, 75 yuan / day)

5, a variety of taxes and fees 25 yuan / day.

The profit of the above three items is 570 yuan, minus 100 yuan expenses, the daily net profit of 470 yuan. The annual profit is more than 100,000 yuan.

Fourth, marketing recommendations

1, three projects together, breakfast with beef bone broth for meat noodles, middle and dinner in the same time as the beef bone meat, you can increase the beef, mutton, donkey meat hot pot.

2, to ensure the quality, medicine, seasoning can not be less, meat should be good

3, to give a full portion, noodles can not be less, the ingredients (chili oil, coriander, etc.) can not be less, beef and beef can not be less, to ensure that a long time. (The cost is calculated according to the full material).

4, quality service, treat your eaters, be polite, courteous and tolerant.

5. Extended service hours, the city can be open 24 hours.

6, for old customers, big customers can give small souvenirs.

Campus snack bar business plan 2

First, the fast food restaurant profile

1, the store hair belongs to the food service industry, the name of the city fast food restaurant, is a wholly owned enterprise. Mainly provides Chinese breakfast, such as doughnuts, small dumplings and other Chinese snacks and small dishes, lunch and dinner more than fried dishes, smokeless barbecue-based.

2, the city fast food restaurant is located in Changsheng Road Commercial Pedestrian Street, the inaugural period is a mid-range fast food restaurants, the future will gradually develop into a Chinese fast food chain stores like KFC, McDonald's.

3, the owner of the urban fast food restaurant is xx, restaurant manager xx, chef xx, all three have 6 years of experience in catering work, with our wisdom, talent and dedication to the cause of a heart, will be a leader in this industry.

4, the store needs start-up capital of xx million yuan, of which xx million yuan has been raised in place, the remaining xx million yuan to the bank loan.

Second, the business objectives

Due to the location in the commercial street, the source of relatively rich, but there are many competitors, especially the store just opened, want to open the market, we must be in the quality of service and product quality, and to further expand the scope of business to meet the different needs of consumers. The short-term goal is to establish a firm foothold in the commercial pedestrian street of Weihai Road and to recover the cost in 1 year.

The store will be in 3 years to set up 3 branches, and gradually develop into a strong economic strength and have a certain market share of fast food chain group, in the island city many fast food brands to break out of a world, and into the catering market well-known brands.

Third, the market analysis

1, the source: urban fast food store target customers are: shopping and entertainment to the nearby pedestrian street, accounting for about 50% of the general consumers; nearby school students, store staff, neighborhood residents, accounting for about 50%. The number of customers is sufficient, the consumption level of low-grade.

2, competitors: urban fast food restaurant near **** there are 4 major competitors, including a larger 1, the other 3 for small fast food restaurants. These 4 restaurants are operating period of more than 2 years. xx fast food store in both Western and Chinese, the price is more expensive, sparse clientele. The other 3 small fast food restaurants have poor hygiene, poor service quality and crowded and dirty dining environment. The store seized the existing shortcomings of the four fast-food restaurants, the introduction of "good value for money" and other marketing strategies, and strive to occupy a place in the fierce market.

Four, business plan

1, the city fast food restaurant is mainly for the public, the price of food is low.

2, vigorously carry out the convenience of snacks, breakfast to a wide variety of cheap, local conditions for the introduction of Chinese breakfast packages.

3, lunch and dinner to provide economical, nutritious dishes, to provide an elegant dining environment.

4, ready to develop new products to adapt to changing market demand, such as this year's goal is to set up a "home delivery" service.

5, operating hours: 6:30 a.m. - 11:00 p.m.

6, for the above plan, we will divide the work, each do their part. We will work on hygiene, service, price, nutrition and other aspects to get more customers.

V. Personnel plan

1, the store pre-opening, the initial plan to recruit 8-10 full-time employees (including 2 chefs), 5 temporary employees (including 2 chefs) are as follows:

Recruitment of the city's household through the labor market, a certain degree of experience, good moral character. Experience, have a good work ethic, age between 20-30 years old, interested in joining the catering industry applicants to fill out the "Recruitment Employee Registration Form" and attach personal data to the store interview. After the interview, written test, physical examination, qualified, and signed a labor contract (including the probationary period).

2, in order to improve the overall quality of service personnel, were recruited to the staff need to receive two months of training, the specific content is as follows:

First, the development of training programs, to determine the purpose of training, the development of assessment methods.

Second, the implementation of the training program, the implementation of the study of "labor discipline" and various rules and regulations.

Third, the assessment of the induction, for those who do not qualify to give the suspension of learning, deduct 20% of the salary, until qualified. If three times the examination and failed, the deduction of all the month's wages and benefits.

Six, sales plan

1, before the opening of a series of publicity corporate work, to introduce the store to consumers, "good value for money," the sales strategy, but also issued a questionnaire, according to the needs of consumers, improve the store's products and services.

2, the introduction of membership, quarterly cards, monthly cards, so as to attract more customers.

3, monthly cumulative consumption of 1,000 yuan who can participate in the end of the month lottery, the winner (1) can get a gift certificate worth 888 yuan.

4, the monthly cumulative consumption of 100 yuan people, give 10 yuan worth of 'gift certificates, 200 yuan gift 20 yuan gift certificates, and so on.

VII, financial plan

All accounts in the store must be recorded in a timely manner, the expenditure and income of the money must be accounted for by the accountant or record. The use of double-entry bookkeeping, scientific methods of management to avoid confusion in the accounts, the daily income should be counted in a timely manner, all the food menu and receipt of vouchers must be preserved and in duplicate, in order to check and account for. All items in the store are fixed assets of the store, and shall not be destroyed or taken away at will. The total monthly income, excluding all expenses, the rest is deposited in the bank; if after the monthly settlement, the income is higher than the plan, the salary will be adjusted moderately to mobilize everyone's enthusiasm for work. If found in the work without reason to destroy the hotel's property, will be deducted from the responsible person's salary or bonus.

The fixed assets of the store xx million yuan.

Table and chairs xx sets.

Business area xx square meters.

Freezers xx.

A number of stoves.

Daily working capital is xx million yuan (mainly for emergencies and temporary stocking).

For the accounts, we should do day-to-day accounts, month-to-month accounts, year-end accounts, the profit and loss of the enterprise in the accounts at a glance, to avoid the blindness of the management of the business.

Note: Because just opened, so in a variety of expenses to be carefully calculated, but to ensure the quality of meals, try to put the price down.

Eight, Appendix

Appendix 1 Legal Requirements

In order to ensure food hygiene, to prevent the contamination of goods and harmful factors on the human body, to protect people's health, enhance the people's physical fitness, and strict compliance with the state, the local relevant laws and regulations require the following:

1, the food production and management of enterprises and Food vendors must first obtain a health permit issued by the health administrative department before applying for registration to the administrative department for industry and commerce, without obtaining a health permit, shall not engage in food production and business activities.

Food production and operation shall not be forged, altered, loaned health license.

2, food production and management processes must meet the following health requirements:

(a) keep the internal and external environment clean, take measures to remove flies, rats, cockroaches and other harmful insects and their breeding conditions.

(B) food production and management enterprises should have with the product variety, the number of food raw materials appropriate treatment, processing, packaging, storage and boarding plant-type premises.

(C) there should be appropriate disinfection, dressing, washing, lighting, lighting, ventilation, antiseptic, dust, fly, rodent, washing, sewage, storage of garbage and waste facilities.

(d) The introduction of equipment and processes should be reasonable to prevent cross contamination between food to be processed and direct food, raw materials and finished products, food shall not come into contact with toxic substances, unclean substances.

(E) tableware, drinking utensils and containers for direct food intake must be washed and sterilized before use, and cooking utensils and appliances must be washed and cleaned after use.

(F) storage, transportation and loading and unloading of food containers and packaging, tools, equipment and conditions must be safe, harmless, clean and prevent food contamination.

(VII) direct entry of food should have a small package or use non-toxic, clean packaging materials.

(H) food production and management personnel should always maintain personal hygiene, production and sales of food is necessary to wash their hands and wear clean clothes; sales of direct-entry food, you must use the sales tool.

(ix) water must comply with national health standards for urban and rural drinking water.

(j) the use of detergents, disinfectants should be safe for humans, harmless.

3, prohibited the production and operation of food:

(a) spoilage, rancidity of fats and oils, mold, insects, dirty and unclean, mixed with foreign objects or other sensory shape abnormalities that may be harmful to human health.

(B) contains poisonous, harmful substances or contaminated with harmful, toxic substances that may be harmful to human health.

(C) Containing pathogenic parasites, microorganisms or biotoxin content exceeding national standards.

(D) has not been a medical health inspection or test failed meat and its products.

(E) sick, poisoned, or the cause of death does not say the poultry, animals, aquatic animals and other items.

(F) containers and packaging dirty and unclean, seriously damaged or unclean means of transportation caused by contamination.

(VII) adulteration, adulteration, forgery, affecting the nutritional health.

(H) processed with non-food raw materials, adding non-food chemical substances or non-food as food. Other food hygiene standards and health requirements are not met.

4, on schedule to accept the food hygiene supervision and inspection of the various extreme health departments.

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