How to do catering before the opening of the budget

Doing catering, money is not everything, but no money is nothing. If the budget is not sufficient, it is best to cover the money in the pocket, do not rush to throw in, otherwise it is basically standing in, lying out.

One of the contents of the opening budget

Generally speaking, the catering business budget refers to the opening of the preparatory period and the opening of the initial period is expected to require the sum of operating funds, including:

1, the preparatory period and the opening of the initial period of the rental fee and the cost of property management fees, utilities, etc.;

2, the cost of renovation and decoration works;

3, the opening of the various materials required to purchase

4, personnel recruitment and training costs;

5, the preparatory period of staff wages and benefits;

6, market research and cuisine development costs;

7, before and after the opening of the publicity and promotion and promotional costs;

8, the preparatory period and the initial period of office costs;

9, the opening of the start-up costs;

9, the opening of the required

10, the early opening of the working capital;

11, some restaurants will be involved in the pipeline gas and electricity access and transformation costs;

12, should take into full account the risk of catering operations, can not be blindly optimistic that the opening of the business can be operated well, in the budget must be considered for at least three months to six months of the period of loss, so should set aside a portion of the funds to make up for this potential loss. A portion of the funds to make up for this possible loss.

Two, catering opening budget misunderstandings and failures

We have catering entrepreneurs or investors there may be such a thought: try to invest less, as long as you can deal with the opening on the line, some of the money spent unnecessarily do not spend, some of the money can be made up for later, to be opened through the operation of the recovery of a portion of the funds and then make up for it.

Standing in the investor's point of view, it seems reasonable, but seriously explore the words, in fact, it is not: first of all, which money should save which money should not save, or save how much is appropriate, the investor's considerations are not necessarily reasonable and thorough, the most likely to be ignored by them, often those who can not be immediate results, but it is a major concern in terms of the direct result of the preparatory work for the opening of a greatly reduced, to the future opening of a part of the funds recovered through the operation of a part to make up. greatly reduced, leaving many hidden dangers to the future operation; secondly, holding a steady profit not to lose the speculative mentality to do business, is not able to withstand the test of market risk, if the restaurant opening smoothly of course, but if the opening of the initial period of time can not quickly make money, it will soon fall into a vicious cycle of financial quagmire, either to add more inputs, or close down.

Below we will share a few cases of restaurant business failure due to insufficient budget for opening funds:

(A) "Frugal, efficient investment principle" led to failure

Chengdu West Gate of a restaurant, in the investor's frugal, efficient investment principle, the manager prepared the opening of the The budget was changed again and again, from 1.8 million to 1.6 million, and then to 1.4 million, and finally the investor simply show his cards, I only invested 1 million, you look at it. Well, the fabric budget minus 1/3, tableware budget directly halved, recruitment and training costs halved, market research and dish development costs almost negligible, before and after the opening of the publicity and promotion and promotional costs by more than 200,000 directly reduced to only zero ...... The results can be imagined, after the opening of the popularity of the opening can not be opened, the popularity and income on the not To go, the customer on the dishes, on tableware, on the dining environment quite a few words ...... see the business and the expected difference is far, the investor is anxious to open less than 3 months, even change three general manager, and additional investment, but there is no way to go back to heaven.

(2) "Ignore the professional advice, the first will be" led to failure

Yichang a restaurant, is a teahouse transformed into a manager in the development of the transformation program pointed out that the original kitchen food location and food paths can not meet the needs of the operation of the professional restaurant, put forward the views of the transformation, but need to increase the cost of about 100,000 yuan, the investment is the first time. Increase of about 100,000 yuan in costs, the investor considered again and again, gave a sentence "let's first on the original it, if the opening of the real need, we will change". After the opening, the slow speed of serving food has become the most complained about by customers, resulting in a serious loss of customers, for which the investor is also the manager and the head chef angry. Who can blame? Even if the manager and the head chef are open, what can be salvaged?

(3) "only to save investment, regardless of the manager's opposition," resulting in failure

Case 1: Chengdu Funan River side of a restaurant was originally an outdated hotel, in the preparation of the beginning of the renovation planning, the manager's opinion is to ensure that the private rooms have a certain degree of comfort and aesthetics, will be the original Standard room two-in-one or three-in-one through the use of private rooms as a restaurant, and in order to save investment, the investor completely ignored the manager's objections to maintain the original hotel standard room pattern, just do some simple decorative remodeling in the interior. As a result, each private room is very small, in addition to one can be installed under the 1.8m desktop, the other can only be installed 1.6m or even 1.4m small desktop. After the opening of the customers generally dissatisfied with the reflection confirmed that the investor's decision was completely wrong. This restaurant only operated for four months on the closure of business.

Three, catering opening capital budget table

Opening cost description

1. store rent

The first or first year of rent to be paid.

2. Equipment and Supplies

The amount of equipment and supplies that must be purchased at the time of opening to meet the needs of the business.

3. Renovation

The cost of interior and exterior renovations that must be completed before opening.

4. Ingredients

Amounts for the main ingredients, auxiliary ingredients, seasonings, fuel, alcohol, cigarettes, tea, beverages, etc. that can be stored for at least three days to a week.

5. Wages

The sum of several months' wages that need to be paid to employees until normal business hours.

6. Working capital

Raw materials that need to be purchased on the same day (such as a variety of fresh goods, vegetables, etc.) and emergency purchases of goods purchasing costs, usually 3-5 times the expected daily flow.

7. publicity or promotional costs

If you want to quickly open the business situation, through a certain way of publicity and promotion is an indispensable means, this piece of capital is more flexible, must be determined through the development of reasonable publicity and promotion programs.

8. unforeseen expenses

for the normal budget outside or due to changes in external conditions, emergencies, etc. caused by the contingency amount must be paid. Depending on the funds, generally in the first 6 sum of 5% to 30% of the total selection

These items will be totaled, you can roughly calculate the funds you have to prepare. And you must prepare a little more money than your budget in order to be comfortable after the launch. The budget should be as detailed as possible, with at least the necessary major equipment all included.

After making the budget, you also need to make a sound investment plan based on the budget, the main purpose is to make clear what time you want to spend how much money to do what, in order to make the investment and preparations for the work in an organized manner. Sub various sub-projects plan to implement the details of just, salary budget, daily basic sales of capital preservation point, the expected payback period and other items need to be example of a detailed schedule, which can make the operation of the goal is more accurate and clear.

By the way, we recommend a few stores to join the catering:

1. BBQ grill bar catering (Chinese barbecue)

2. Greedy Fukushi (Chinese health fast food)

3. Pinpin 1 +1 pizza (China's famous trademark)

4. Yiteliang cold snacks (local famous snacks)

5. (steak)

The owner of the building to consider which aspect of the development. Hope to adopt, thank you!