Hohhot traditional hot spicy dip

1, the profit is great, but the cost of ingredients is still very expensive.

2. Need 10-20W

3, there are Lu Apo, bone soup, fat XX and so on.

The following process came from a book, and that's how I walked.

Mala Tang Restaurant has been open for 45-60 days, and its main tasks are:

I. Project Investigation and Contract Signing

This work can be carried out around three major contents:

1, negotiation, including the necessary exhibition and introduction of the "soaking hot" bone soup mala Tang project by the headquarters, the background investigation and verification of the project and the headquarters itself by the franchisees, and the qualifications of the franchisees were reviewed by the headquarters, and the two sides finally reached the intention of signing a cooperation agreement.

2. Consider the contents of the cooperation agreement, including determining the authorized business location and business scope of the bubble scalding franchisee, clarifying the ownership of intellectual property rights of both parties, re-examining whether there are any omissions in the agreement, and finally signing the contract.

3. Franchisees make development plans and receive training, including franchisees' investment plans and long-term development plans, while the headquarters of Paotang Mala Tang teaches their successful business norms and production processes and guides franchisees' business plans and operation plans.

Second, the store location and market research

Before opening a shop, you must make a full investigation. Without investigation, you have no right to speak, especially the choice of stores, which has a great relationship with the rise and fall of business. For example, investigate the population distribution where the store is located, whether the nearby units and the nature of work can bring business opportunities to franchisees, and how the consumption capacity and habits of the region are. Is there a similar store? If so, how is his business and how will the franchisees compete with it?

Generally speaking, the market survey before opening a store also includes: whether the location is attractive, including whether the surrounding environment, traffic conditions are convenient for customers, whether street facilities are beneficial to the population of the store and service area, the income level of target customers, consumption awareness and taste, etc.

As for the location of stores, Tang Can headquarters of Paopao Hot Bone Soup Mala Tang provides consulting services for franchisees to help them choose the right location.

Third, the preparation of funds and the signing of shop contracts.

The amount of funds raised before opening a store will determine the scale and grade of the restaurant. Generally, the items that can enable funds in the operation process include employee salary, store rent, decoration, working capital, publicity and so on. Add these items together, and you can work out how much money you want to prepare. In addition, you should prepare some surplus funds for emergencies.

The funds for soaking hot bones and scalding mala Tang restaurant are determined by the store rent and store decoration, according to the store area decoration, specific local conditions and your decoration grade. Then the purchase of tables and chairs, tableware (business supplies) and so on. (It will be described in detail later). Publicity is the opening advertisement, as well as leaflets and so on. Calculated by 50㎡, in June, the store rent was 60,000 yuan in advance, the tableware and equipment cost was 8,000 yuan, and the decoration of tables and chairs cost was 1.8 million yuan, with a total investment of 86,000 yuan. You have to prepare working capital, so how much money do you want to allocate? This figure is for reference only. If you are interested, you can go to the bubble hot website to find out. A business circle, Paotang Mala Tang Restaurant, has a profit of as high as 60%.

Then, make the next action plan before Mala Tang joins the store.

30-45 days before opening, the main tasks are:

First, the overall positioning of mala Tang franchise stores

For example, there are four kinds of mala Tang franchisees with accurate overall positioning: casserole mala Tang, hot pot mala Tang, bowl mala Tang and string mala Tang; Taste characteristics: There are five kinds of hot soup: red soup (spicy and mellow), white soup (bone soup), clear soup (fresh) and seafood soup. Service mode: take-out or not; Sales price; Facade style: bone soup and mala Tang provide design scheme; Dining atmosphere and arrangement of publicity activities. All of the above can be important factors to attract customers. On the basis of accurate market research in the early stage, the main visitors (target consumers) and customers (levels) are analyzed, and a series of targeted marketing programs are formulated for them.

Although soaking hot bone soup mala Tang provides storefront renderings, as well as soaking hot VI image design, price tags, posters and so on. Before the store is decorated, there are still practical considerations: the pursuit of style and taste, the planning of the front hall and kitchen, the design of the customer's moving line, the distinctive theme color, the placement of ornaments, the clothing of the staff, the eye-catching image of the door, and the cleanliness of the overall environment. From the determination of the opening menu, we need to consider: the collocation of product varieties, the display of displayed products, the catering of local tastes, the stability of food quality, the guarantee of serving speed, the reasonable price, the beauty of containers, the recommendation of special products and so on. From the perspective of creating the dining atmosphere, there are: the choice of background music, the adjustment of ambient temperature, the coordination of lighting and sight, the comfort of dining tables and chairs, the diffusion of fragrance and so on. From the perspective of cultural propaganda, we need to consider: product poster posting, brand flag hanging, interactive message board placement, promotion of six life concepts of "bubble fever" and theme cultural exhibition board placement.

Second, the determination and construction of the decoration blueprint

Decorating restaurant style, attracting more target customers and creating a good dining atmosphere are important links and selling points in business. By shaping the image and personality of the restaurant, the influence and competitiveness of the restaurant can be enhanced. However, considering that most small and medium-sized investment franchisees are limited by the store area and economic strength, when determining the decoration scheme, the headquarters suggests carefully designing according to their own conditions, and strive to achieve the ideal effect at a reasonable cost.

Third, go through the formalities of opening a shop.

Because the catering industry is directly related to people's health, there are noise, safety, pollution and other factors in the operation, in addition to self-employment, tax registration, but also need to go through hygiene licensing, environmental protection approval and other procedures; In big cities, some facade signs need to be approved. It is the routine work of all functional management departments to handle the opening formalities of franchise stores. Franchisees only need to spend a little time and energy to complete it, and there is no need to go through the back door.

20-30 days before opening, the main tasks are:

I. Negotiating and purchasing specifications and quantities of operating equipment and appliances

Join the bubble ironing club, whether it is a bubble ironing window shop or a standard shop, you will be given the corresponding equipment. Of course, the supermarket needs you to purchase other equipment, which is available at headquarters. In addition to these equipment, you also need to buy operating equipment such as tables and bowls.

The purchase of operating equipment should be based on the service reception capacity and maximum processing capacity of franchise stores during peak hours, taking into account the skill level of kitchen staff, fast and convenient delivery speed and stable and high-quality product quality, and try to buy the equipment of well-known local manufacturers with after-sales service departments.

As the old saying goes: Although the sparrow is small, it has everything. No matter how small the store is, there are many operating equipment. In order to facilitate your purchase, here are some examples: menu ordering, dining table number plate, cash register, calculator, quartz clock, bottle opener, lighter, ordering card, discount card, membership card, leaflet, business card, cash register, table flower, badge, napkin, tray paper, menu, ballpoint pen, tray, fresh-keeping box, hand spoon, bowl spoon and seasoning spoon. Of course, according to the traditional habits of China people, you can also choose the auspicious day of the ecliptic, and ask the God of Wealth to bless the store with prosperous business and abundant financial resources.

Second, the recruitment and training of franchisee personnel

The functions of small and medium-sized franchisees are generally divided into production, service and management. Usually, employees are divided into chefs, waiters and managers. Franchisees should sign a written labor contract with them when recruiting employees, and the contents should be formulated by themselves according to the Labor Law of People's Republic of China (PRC) and local policies and regulations on labor protection.

Staff training is an extremely important management link in the development of franchise stores, which plays an important role in improving staff quality, standardizing restaurant management, establishing brand image and increasing economic benefits. The main contents of the training are as follows: the service personnel are familiar with the reception process, job responsibilities and polite expressions, and are familiar with the taste, characteristics and dining methods of the "hot-soaked" bone soup mala Tang series products, and do practical exercises at least twice a day; After the kitchen staff are familiar with the kitchen workflow (such as purchasing process, selection process, cutting and matching process, product process, vegetable return process, etc.). ) and quality standards and requirements, grasp the safe use of production equipment, etc.

10- 20 days before opening, the main tasks are:

First, the overall effect inspection and rectification

After the renovation of your mala Tang restaurant, you should check the overall decoration effect, such as whether the style and taste are in place, whether the door decoration is eye-catching, whether it meets the requirements of bone soup mala Tang, whether the space division is reasonable, whether the lights are bright, whether the color application is harmonious (the main color of bone soup mala Tang is red, yellow and green), and whether the temperature and humidity are comfortable. Equipment installation and debugging, such as whether the heating fire source is uniform, whether the power supply capacity is sufficient, whether the equipment runs normally, whether the operator uses it correctly, etc. The cleanliness of the environment, such as the preparation, cleaning and placement of dining utensils in the hall and the preparation, cleaning and placement of kitchen equipment and utensils; Check the raw material reserve, such as whether the raw material preparation is complete, the quality is good or bad, and whether it can be kept fresh normally; Personnel on-the-job inspection, such as whether the service link is proper, whether the personal hygiene is up to standard, and whether the work coordination is tacit. And make further improvement and improvement in unreasonable places.

Second, cleverly arrange the trial operation.

Guest invitation, determine the number of guests and the time to come to the store, it is best not to arrange them on the same day, and ensure that there are two tables for lunch, dinner and dinner every day. First, this is to meet the needs of the popularity of Mala Tang restaurant (consumers are generally cautious about the newly opened store, and if they see someone spending in the store, they can quickly resolve their doubts); Second, meet the needs of food tasting (whether it can cater to local consumption habits and tastes, whether the price and quantity are acceptable, etc.). ); The third is to meet the needs of people running in (for example, when customers are dissatisfied with the slow serving speed and poor service, most friends who invite consumption can tolerate and understand).

Publicize and carefully plan official business activities, such as posting official business hours and preferential activities at the door of the store, arranging personnel to distribute opening leaflets to the surrounding communities, and preparing opening gifts (such as "bubble fever" cartoon character badges, image balloons or ballpoint pens, etc.). ), and give customers a discount card (discount card) and a free goods certificate for consumption during the trial operation.

1- 10 opened, and its main tasks are:

First, check and improve the formal operating conditions.

The contents of the inspection generally include: the front hall, kitchen, box, corridor and bathroom of Mala Tang shop should be clean and tidy; Tableware tables and chairs are placed neatly, clean and bright; Explain that the variety of dishes in the refrigerator is complete, the preservation is normal, and the semi-finished raw materials are properly stored; The production equipment runs well and can meet the requirements of customers for meal speed during peak hours; Product posters, publicity flags and other arrangements have been posted; Serve small items (such as bottle opener, lighter, ballpoint pen, toothpick, napkin, etc.). ) fully prepared; Water, electricity and gas are used normally, and emergency plans are formulated; Check drinks and drinks correctly; Tickets (single) are complete and tidy; The price tag is clear and bright, and the variety classification is clear; Quantity, specification, placement and use process of celebration supplies (opening salute, welcome door, celebration flower basket, etc.). ) are clear and correct; Selection of background music and arrangement of playing plan; Videos, photos and reservations of the opening ceremony; Do a good job in dealing with the public (environmental protection, transportation, urban management, streets and other departments) to ensure smooth operation during the opening period.

Second, the division of labor and incentives

A staff meeting will be held the day before the opening of Mala Tang Restaurant, so as to do a good job in manpower scheduling and work assignment (reception, production, security and scheduling) during the opening period, so that everyone can do their duty, cooperate with each other and play the core role of the team. Check employees' personal image (clothing, hairstyle, hygiene), and encourage every employee to successfully take the first step of a beautiful start tomorrow with a good mental outlook, full working mood and friendly service attitude!

0 days before the opening, the main tasks are:

First, the proper handling after the accident

No matter what we do, accidents may come unexpectedly. When it comes suddenly, don't worry and don't panic. When dealing with it, as long as we distinguish between primary and secondary, prioritize, focus on the overall situation, start from small things, and avoid analogy. Unexpected problems will naturally be solved and turned into evil. There are some problems that you haven't encountered or think you haven't handled well. You can also pick up your phone at any time and call the customer service department of the Mala Tang headquarters in Paopaotang. We have professional staff to provide services for you, and he will give you reasonable advice and help you solve it. Many franchisees have learned technology and stopped contacting the headquarters after opening a shop at the headquarters. This is not desirable. Our headquarters dedicated customer service department is ready to help our franchisees. And often contact the headquarters, you can know your own business deficiencies through the experts at the headquarters, and more importantly, you can know the information of the technical upgrade at the headquarters at the first time.

Second, effectively promote opening-up activities.

As the old saying goes, "don't panic when you have food in your hand." After careful planning and establishment, the opening activities will be carried out one by one according to the priority of each content in order to effectively promote the whole activity. "Don't fight an unprepared battle" is a truth that makes you invincible.