College students catering business plan 2020

The catering industry is a lot of college students want to try the industry, but before stepping into the industry, how much do you know about the industry, have you ever planned for this? The following is a "college students catering business plan 2020", which is only for reference.

College students catering business plan 2020 (a)

A project market analysis

The catering industry is a traditional industry, but also a sunrise industry, it has a long history, and never end. There is an old saying in China that "food is the sky", "business as a side, not as good as selling rice" can be seen in the catering industry capacity is sufficient. First of all, China's economic growth rate is encouraging, people's disposable income increases year by year, so the development of the catering industry is promising. Now people ask not only to eat, but also to eat well, more emphasis on the dining environment, the theme of the restaurant came into being, more space for development.

Second, xx theme restaurant business advantages

1, decoration advantages

The restaurant decoration to the army cell as the main style, so that customers have a visual impact, while allowing customers to eat can produce more associations and fantasies, arousing the curiosity of customers.

2, clothing advantage

The restaurant to create a new and unique waiter decoration.

Chef costumes: prison clothes, labor uniforms.

Waiter dress: unified by the beautiful women, uniform wearing xx uniform. Let the customers have a visual impact, reflecting the sexy side of women, the temptation of clothing.

3, cuisine advantage

Restaurant dishes to Shaanxi, Hunan cuisine, will be more introduced to the concept and importance of nutritional soup. Nutritional diet, nutritional diet. At the same time we will pay more attention to the diet of the plating and dishes of the apparatus, so that customers feel, novel and unique, high. Great. On.

4, business advantages

Surprise private order, is one of the most important features of our store, it is different from the previous consumer concept in the restaurant, we will create the strongest temptation, do not force customers to consume the amount of money, you only need a sentence, a main content, the rest to us, we give creativity, give surprise, we do it for you purpose, so that you can experience what is meant by surprise. Surprise.

Store in the central location of the cage will be launched in the prime time period of the wonderful interpretation (such as: prison cage wrestling, 30's Shanghai songs and dances and other programs, etc.), so that customers in the enjoyment of food at the same time, the more you can release their own depressing emotions.

Three, business strategy

In the internal:

1, to ensure that the business philosophy, internal management, store image, staff image, service level, training content and the company's market positioning and development strategy of unity.

2, regular research and development and launch of new dishes to improve customer freshness.

3, from time to time to carry out members of the preferential day, single dish discounts and other activities to consolidate the customer and the restaurant's viscosity.

4, constantly improve the operation process, strict rules and regulations and discipline style, guide and cultivate the formation of the restaurant culture.

On the outside:

1, actively participate in the regular organization of a variety of industry exchanges, industry seminars and so on.

2, the full use of the media, the network and other means of publicity and public relations to expand awareness and influence.

Fourth, the procurement strategy

1, raw material procurement is the restaurant can not be ignored, we can do a unified distribution, to achieve the effect of scale, so that for the supplier, we have a greater advantage of the supply price of the supply, and at the same time in a timely manner can be reduced costs, to master the market information, and strive for the right to take the initiative.

2, the use of procurement of specialized personnel responsible for the system, clear management, clear responsibility.

3, select a number of comparable strength, quality assurance suppliers, appropriate decentralization of the supply of raw materials to ensure long-term stability of supply.

4, procurement cost control, minimize intermediate links, reduce intermediate costs and turnover costs.

5, reasonable determination of the total amount of procurement, supply times and supply batch, the establishment of a sound inventory mechanism, so that the cost of storage to maintain a reasonable level.

5, marketing strategy

In the industry introduction, restaurant introduction, dish characteristics, theme style, etc., through a variety of media and public relations and other channels to promote and publicize, to expand the visibility and influence, to achieve the strengthening of the strength of the restaurant, to achieve the purpose of further development.

Sixth, marketing strategy

1, brand strategy: eye-catching, fashionable, prominent features of the brand LOGO and high quality, authentic, distinctive dishes and warm, considerate, first-class service to create the industry's premier theme of style restaurant brand.

2, the service market positioning and combination of strategies: target consumers for the mass population (20-40 years old) and small company parties.

3, price strategy: everyone wants to eat, everyone can eat, everyone can afford to eat (per capita consumption of about 50 yuan).

4, promotional strategies: the use of different discount strategies (such as price discount strategy and quantity discount strategy), the use of level system membership card for different customers to give different discounts, the regular launch of a main dish to attract repeat customers, the use of customer management information system to analyze the customer and a variety of promotional programs to be notified, the use of holidays for promotional discounts for business banquets and friends party discounts and so on. The discounts for business dinner and friends' party and so on.

5, advertising strategy: network publicity, television advertising, newspapers, flyers, radio broadcasts, industry magazines, industry exhibitions, exchanges and cocktail parties, regular promotional seminars, in-store advertising.

Seven, risk control

In order to ensure that the restaurant's property from catastrophic losses or to obtain financial compensation after the loss and to achieve the above two purposes of the cost, risk management is the restaurant's organization of the management of a vital part. We feel that we can overcome these risks because if we can do the following to diversify and avoid risks:

1, establish their own good reputation, create good lending conditions, and invest in individuals to establish a good credit relationship for the restaurant's capital to provide a guarantee;

2, do a good job of staff training, care for staff development, reserve managers at all levels, for the restaurant to do a proper /p>

5, active and uninterrupted research and development of new dishes and staple dishes, and constantly meet the needs of customers' fresh tastes, continuous improvement in innovation, to ensure the sustainable development of the restaurant;

6, to establish and consolidate the restaurant's brand, do not blindly follow the trend, do not fight the price war, to make the unique brand of its own, the implementation of the strategy of differentiation in all areas, the formation of a unique style and restaurant culture, so as to Distinguish from other restaurants;

8, the industry as a whole to do a good job of collecting, analyzing and mapping information for the development of pricing strategy to lay a good foundation, to avoid mistakes;

9, when the restaurant development has reached a certain scale, will set up a risk management information system, a better control of risk, so that the restaurant can be steadily to the strategic objectives. The business opportunities in front of us are very meaningful to us, if we can do the above risk control work, we have the opportunity to put our thoughts into action, the local advantages of our restaurant in the market, into a huge advantage of the whole industry!

College students catering business plan 2020 (II)

A. xx Catering Management Company image strategy

In the restaurant located in the commercial district, tourist attraction areas fully display the company's image of green, clean, hygienic, affordable and warm. Please ask a professional company to develop a set of advertising plan for us, starting from the characteristics of the company, and strive to *** sex in the personality. Investment plan "from point to point, spokes and for the face". Based on the characteristics of a regional consumer groups, the initial development should form a certain scale of operation, select several business outlets address, at the same time, "shiny full debut". Later on, according to the development, the radiation of the national business.

In the early stages of development, actively guide customers to green consumption, so as to become a stable customer consumption groups. We have to according to the density of population flow of residents' income level, the actual consumption and other factors, in the commercial district, shopping areas, tourist areas and residential areas and other places to open the dining business.

Second, xx restaurant management company's business functions

1, innovative cooking techniques, research and development of classic diet, finishing and declaration of patented products;

2, collection and organization of research and development of catering management technology, summarize the law of catering operations, the publication of food and beverage management books and various types of digital products;

3, the operator label and patented products;

3, the operator label and patented products;

3, the operator label and patents. p> 3, the operator standard and patented products, to carry out food and beverage chain business;

4, guidance to catering enterprises, to carry out legal business;

5, operation of their own professional skills talent network advantage, to carry out kitchen contract management and catering enterprises entrusted management business;

6, extensive training in food and beverage management and technical skills;

7, for the Catering enterprises to provide management and culinary consulting services;

8, for the deep business crisis and trust crisis of enterprises, to provide catering business first aid and crisis public relations services.

Third, the operation of the xx restaurant management company

1, do a good job of summarizing and organizing business cases.

2, do a good job of visibility and reputation of the promotion work.

3, to find their own core competencies.

4, the establishment of a practical profit model.

Four, xx catering management company's organizational structure

Catering management company's organizational structure generally adopts the functional departmental system, only to carry out the chain of business companies, to take the business unit system.

1, general manager's office. It is the management core of the catering management company, which is responsible for planning, organizing, deploying and coordinating the manpower and resources of the enterprise, formulating work plans and carrying out business operations.

2, Finance Department. Responsible for the company's financial management, auditing business income into the accounts, the preparation of accounting statements, reflecting the basic situation of the company's operations, analyze the operational status, and provide a basis for management decision-making.

3, Planning Department. For the enterprises and departments we serve, we design the overall corporate identity system, formulate marketing plans, plan marketing activities, establish media relations, display the corporate image, and refine and promote the connotation of corporate culture. Develop advertising release plans and media strategies, and plan advertising activities.

4. Management Department. Formulate enterprise management system and operation procedures, guide and regulate relevant enterprises and departments, carry out normal enterprise management work, supervise and assess the operation status and future trend of the enterprise, and give recognition or punishment according to the results of performance assessment.

5. Training Department. According to the overall needs of the enterprise, to carry out love and respect for their work, courtesy and etiquette, grooming, skills and techniques, store history and store appearance, as well as management technology training.

6, R & D Department. Research competitors and the current market popular dish design concepts and production recipes, according to the specified time, planning, innovation, signature dishes and seasonal dishes, organizing chefs to carry out innovative dish evaluation activities.

Fifth, xx catering management company market strategy.

1, catering company business strategy

Employee clothing, business philosophy, internal management and the head office to maintain uniformity.

Green catering refers to the food growing, production and processing, logistics and distribution, table consumption and service environment of the entire industrial chain in each link to a natural, safe, non-polluting conditions. In the procurement process, the first to identify the source of raw materials, natural non-polluting raw materials, green food raw materials, as little as possible to buy cans, listen to loaded or other semi-finished products that have been processed and produced raw materials, but also to be good at identifying and eliminating the purchase of contaminated or * deterioration of raw materials.

2, catering company image strategy

In the commercial district, tourist attractions located in the area of the restaurant to fully display the company's image of green, clean, hygienic, affordable, warm. Please ask a professional company to develop a set of advertising plan for us, starting from the characteristics of the company, and strive to *** sex in the personality.

Six, xx catering management company's operating philosophy

1, customer demand-oriented;

2, benefit priority-oriented;

3, market share-oriented;

4, brand building-oriented.

College students catering business plan 2020 (three)

I. Preface

People eat for heaven. Footage of the importance of food. People's eating places are no more than homes and restaurants. The latter category is subdivided as follows:

Western food:

1, upscale restaurants: pay attention to taste and class. High price. Suitable for high-income people.

2. Fast food restaurants, such as McDonald's, KFC and so on. Suitable for teenagers to consume.

Chinese food:

1, the hotel: to win the scale of operation.

2, small hotels: to win the specialty signature dishes.

3, chain fast food restaurant: to chain scale operation to win.

4, stalls: cheap and beautiful, casual to win

If you find a foothold in the fiercely competitive market? "Selling" point is very important. China's traditional food "porridge" as the main product of the series of products, although many people know, but not many good business. It is both a blind spot and a selling point. As long as there are good products and good business practices, can be popular in the market. Achieve very good benefits.

"Porridge" dictionary explanation: thin rice. A semi-liquid food cooked with grain or grain plus other things. Eating porridge is a traditional Chinese diet. Has thousands of years of history. It is one of the main diets of the people. Especially the main food of Buddhist disciples. In years of famine, the court and the rich and powerful built "congee" shelters to provide relief, which shows the importance of "congee" for survival. With the change of time, people not only want to eat well, but also want to eat smart. Modern research has shown that eating "porridge" has more health care, beauty and therapeutic effects. The application of medicinal porridge is the best way to take care of oneself, simple and easy to implement. So far, "porridge" is still one of the most popular food in the country.

Such as millet congee in the north, corn congee; Guangdong boat congee and di congee is spread overseas, popular in Southeast Asia. Its utility in addition to general diet, can also be used as a disease prevention, treatment of diseases, health and beauty, due to various reasons, such as the way to decentralized, single species, marketing approach is not right, the formation of industrial operations. We precisely see the opportunity, digging and organizing, collecting and selecting hundreds of practical porridge recipes, the launch of "WoKou a porridge" series of products to meet market demand. After investigation and research shows that this is a small investment risk, wide range of uses, small profits, market prospects, high rate of return of one of the industry.

Second, market research and competition

At present, people's understanding of porridge is still limited to the general state, a single species, common white porridge with salted vegetables, eight treasures porridge (red) congee millet porridge, porridge, a small number of varieties of porridge and a utility of publicity is very little, the sales approach is also obsolete, there is still no specialized congee stores and the corresponding marketing network, the market is not a big gap, no obvious competition. The gap is large, no obvious competition.

Ordinary congee can only fill hunger and fill the belly of the price is low profit, people are selective. And we launched a few hundred green products with therapeutic health care, beauty and life as a whole.

Selling point: not rice, is healthy! Only the concept of porridge as a general food has long been outdated, its positive significance is to help people improve the quality of life to restore self-esteem and self-confidence, to meet people's psychological needs, so that consumers from the value and satisfaction. At the same time, in the other people have not yet woken up before the first step to find out the potential needs of consumers to create for them, to seize the business opportunities.

Three, consumer research

1, the object: general consumers, focus: infants, students, the elderly, pregnant women, patients.

2, the main benefits: nutrition, hygiene, good taste, health care, therapeutic.

3, the main occasion: breakfast: affordable, nutritious breakfast. Sold with dry points. Meal: In addition to the above role, focus on hospitals, schools. Late-night snacks: to eat late-night snacks to provide customers with leisure venues and nutritious and tasty food. (To the night cab drivers to provide quality service is not to be underestimated opportunities)

4, the importance of: the sick, students, the elderly need nutrition; exempt from their own congee troubles and purchase of the original, the ingredients inconvenience; more secure, hygiene and nutrition, efficacy. The effect of high-grade porridge supplements so that people with status have a feeling of superiority. Maintain health, save time, save labor, so that consumers have the feeling of taking advantage of.

Fourth, the main products

1, more than 62 kinds of congee and dry points rotating supply (recipe and production methods to report)

Advantages: many varieties, adapt to a wide range of high selectivity, raw materials are cheap, easy to purchase, the process is short, no need for special technology, easy to produce, good sales, no off-peak season.

Disadvantages: Because of the many ingredients, the initial procurement is a little troublesome, and the promotion needs a process.

2, brine

Local specialties brine (such as Sichuan brine, Wuhan duck neck, Nanjing salt water duck, Kaifeng bucket chicken, Jiangsu and Zhejiang bad vegetables, Guangdong and Hunan barbecue, smoked vegetables), fresh family pickles.

3, local snacks

Northern flavor: Northeast Li Liangui bacon cake, Haicheng pie, Dalian date mud steamed cake, Tianjin mother and son of the clove cake, the ten brocade pancakes, pancake fruit, Chengde's mixed sugar pot cake, flower rose cake, Beijing's a nest of silk cakes, Inner Mongolia's Hada cake, Xi'an's meat loaf, turnip cake, Qinzhen Liangpi, yellow gui persimmon cake, Shandong Binzhou's pot cake, Jinan's lasagne, Zhouzhou's lasagna, Xi'an's meat buns, radish cake, Qinzhen Liangpi, Shandong Binzhou's pan cake, and so on. Jinan's lasagna, Zhoucun crispy biscuits, Kongfu osmanthus cake, and so on.

Southern flavors: Taiwan peanut stone cake, savory cake, bean paste pot cake, pumpkin cake, three fresh pot cake, Shanghai wine cake, loose silk pot cake, Sichuan salt pot cake, rose flower cake, Jiangsu Huangqiao biscuits, Suzhou hemp cake, Yangzhou date mud cake, Taicang bad oil spring cake, Guiyang chicken cake, Hangzhou Demoiselle Cake, Huzhou sister-in-law cake, Jinhua snow vegetable shortcakes, Hubei Dongpo Cake, Guangshui orange cake, shrimp cake, Hubei Jiangling nine yellow cakes, Hunan and Jiangxi, Hunan, Jiangxi and Hunan, Jiangxi and Hunan. Jiangling nine yellow cake, Xiang'e tea oil cake, Wuhan old Tongcheng beanskin and so on.

Numerous local flavor snacks, you can do according to local specifics, it is recommended that the North and South snacks big string each other, more attractive.

College students catering business plan 2020 (4)

Even if a variety of circumstances lead to the closure of the cafeteria facing the situation or change hands, the receiver of the operation of the margin is also very large, simply change the layout of the store, will be able to update the cafeteria for the teahouse, private dining room, and so on. Throughout the entire small and medium-sized investment market, there is almost no more scalable entrepreneurial model than the cafeteria.

One, the market outlook

The teahouse is a relatively high-level dining places, Chinese food, including: congee, noodles, noodles, rice, snacks, snacks, stews, barbecue, brine, stir-fry, hot pot, etc.; Western food, including: Korean cuisine, Japanese cuisine, French cuisine, etc., suitable for young people in pursuit of a taste for life, couples, business people, Western food includes Korean, Japanese and French cuisine. High-quality and diversified dishes, coupled with the membership management system and certain marketing and promotional activities, this is a high profit margin, fast return on investment project, has been a lot of investors intend to enter the catering industry's high attention.

Second, the investment criteria and return

1, the amount of budget. Investors can be based on the financial situation, consider opening a community store, standard store or flagship store three levels of tea restaurants, the total investment of 80,000 yuan, 100,000 yuan and 150,000 yuan respectively. It is best to use 70% of the total investment as the actual investment, 30% as a reserve fund to cope with the subsequent investment after the opening as well as unexpected circumstances.

According to the 100,000 yuan standard store for investment, of which the store rent, 20,000 yuan (about one hundred square meters); light and not lose the modern flavor of the decoration, about 30,000 yuan; tea utensils and other equipment (tables and chairs, air conditioning, stereo), 20,000 yuan; a variety of tea, food, fruit, 20,000 yuan.

2, revenue assessment. Tea restaurant daily business 14 hours, the average daily reception customers one hundred and fifty people, per person consumption of 25 yuan, the daily turnover of up to 3750 yuan, according to 20% of the net profit margin, the daily profit of 750 yuan, monthly profit of more than 20,000 yuan. Investors can recover costs in six months, the first year of profit can be more than 100,000 yuan.

Three, pre-preparation

1, opening documents: fire, health, environmental protection, industry and commerce, tax department registration, registration.

2, staff recruitment: you can use the website, catering training schools, newspaper advertisements to recruit people or trust people to recruit.

3, menu design: tea restaurant menu design should be based on the business characteristics of the store design. The menu can be attached to a store's promotional advertisements and regular advertising activities.

4, cultural concepts: including business philosophy, core values, service spirit, work attitude, goals and responsibilities.

Four, site selection experience

1, refused to business district store. Not a bad business district, but the investment cost is too large, aggravating the load of the early operation: Dongguan City, the Athens Tea House owner Mr. Qiu eager to make a success of the local prime investment in a tea house, the monthly rent of 1, 50,000 yuan, and later by the high-grade tea house and the successive stationed in the Starbucks, local fast-food chain store ZhenGongFu impact, less than half a year will be out of business.

2, limited capital investors, in the selection of sites to consider the following two aspects:

(1) companies, office buildings are relatively concentrated in the lot. This section of the consumer crowd to white-collar workers, spending power is no less than near the business district, while the rent is much cheaper. Jiangsu's Ms. Li in the office building on the 2nd floor of the investment of 100,000 yuan to open a cafeteria to Chinese set meals, pastries, ice cream and coffee as the main content, per capita consumption of 15 to 20 yuan, the equivalent of three people to eat fried vegetables spread the cost. And because of the elegant environment of the teahouse, dining near, compared with the fried dishes, the advantage is self-evident, so Ms. Lee's teahouse business is quite good, the monthly net profit of 40,000 yuan.

(2) residential areas or relatively centralized location of colleges and universities. If the cafeteria can provide a comfortable environment under the premise of food price control in the ordinary fast-food restaurants within 150%, it can be very powerful to attract couples, not at home to open up the white-collar crowd, and this type of location and than the office building near the cafeteria rent is low, the greater shrinkage of the initial investment.

Fifth, the experience of decorating

1, usually, the design of the cafeteria decoration shall be simple, bright, give people a natural, comfortable feeling. By the side of the road to be fitted with large floor-to-ceiling glass, not only allows customers to see the busy streets, but also allows pedestrians to see the elegant and generous restaurant hall; soft furnishings, lighting shall match the color of the tables and chairs, preferably in warm tones. Decoration costs are controlled within 200 yuan / square meter.

2, decoration details. In order to enhance the quality of service, the restaurant must also be placed in a television, an antique bookshelf; in the sink marked "for your health, please wash your hands," the words; the cash register is best designed as a bar bar-like, on the table to put paper towels, pamphlets, printed with the address of the tea restaurant lighters, cash registers and so on, behind the table can be placed in a variety of wine, Decorations, hanging wine glasses, leaving customers a relaxed, thoughtful first impression.

3, personalized design. Each cafeteria must have an eye-catching design, for example, in the hall of the small stage design of a message board or sticker area, to facilitate communication between customers and cafeteria, customers and customers; can also be based on the size of the site, and consider increasing the number of smoking rooms, children's recreation areas, and so on. Note: In the cafeteria, must do a good job of ventilation and fire prevention measures.

4, the top priority of the decoration - kitchen. Guangzhou love edge of the tea restaurant owner Ms. Feng Xin: As far as I know, some tea restaurant operators to save on renovation costs, only focusing on the renovation of the hall and private rooms, compressed kitchen renovation costs, in fact, this is a misunderstanding. Kitchen in the tea restaurant business in the early role is not obvious, because the traffic is small, but to the late, when the store dishes can attract more and more customers patronize, the kitchen design is not standard, backward equipment, will likely be slow to lead to the loss of customers due to the slow speed of food.

5, designed by a professional design company. (1) must check the kitchenware factory year, product processing accuracy, steel thickness, etc., in order to protect the safety of cooking; (2) the ground is best to install 100 × 100 specifications of dark-colored absorbent floor tiles; (3) the kitchen should have a "double channel double door" to protect the staff in and out of the smooth; (4) the kitchen and the entire area of the teahouse than shall not be Less than 1:0.3, and sound insulation, heat insulation, odor insulation; (5) In addition, in addition to the configuration of the air conditioning system, power supply voltage and other equipment, but also in accordance with the specifications of a cooker to provide four to six people to set the number of cookers.