Hot pot restaurant innovation and entrepreneurship plan

With the continuous progress of society, people have more opportunities to use business plans, which enables entrepreneurs to communicate well with organizations and personnel outside the enterprise and is an important tool for enterprise publicity. So how is the relevant business plan made? The following is my innovative business plan about hot pot restaurant for reference only. Welcome to reading.

Summary of Innovation and Entrepreneurship Plan of Hotpot Restaurant 1

Entrepreneurial project: southwest flavor griddle restaurant.

Entrepreneurial category: food and catering category

Our project belongs to the catering category of the tertiary industry.

Product introduction:

The so-called frying pan is a snack bar with southwest characteristics that meets the tastes of the public. It can be called "soup-free hot pot". Its hardware composition is simple, it needs a pot, a hole with a big round hole like a spout in the middle, a liquefaction stove and liquefied gas. Next, it is the dish. Mix the dishes that customers need, make them with many seasonings, and then brush the vegetable oil in the pot. At this time, you can put the food on it and bake it! Finally, put pepper, monosodium glutamate and salt on the table. According to your own taste, add pepper, monosodium glutamate and salt to Fluttershy, and a special food is finished.

Feasibility of starting a business:

Through seven up and down analysis.

First, in the market: the key to opening such a special restaurant outside our school is to fill the gap in the market, start from a point, and then grow bigger. In terms of investment cost, this is an entrepreneurial idea with low investment and high return.

Second, location: the first choice for the storefront is the commercial snack street outside each university, and college students are our first consumer group. As a restaurant, our specialty restaurant is cost-effective. According to the characteristics of college students' consumption habits, our special restaurant will attract them very much, because our price is moderate, the food is large and the taste is good. On the basis of fine decoration, unique dishes, good publicity and warm and thoughtful service, it will definitely be favored by college students. Especially college students in the southwest, you can feel the feeling of hometown food here.

Third, decoration: the restaurant storefront is finely decorated according to the tastes of college students, fashionable and personalized, creating a good dining environment for every consumer;

Fourth, dress: waiters should dress appropriately and create a good brand image.

Fifth, marketing strategy: you can book in advance, open membership cards, appropriate promotions, points activities and so on.

Sixth, hygiene: the food in our restaurant must be full of color, smell and taste, to ensure the safety of food and the transparency of the production process, so that consumers can eat with confidence and comfort.

Seventh, prospect: As far as the current market is concerned, the prospect of our specialty restaurant is very great. First of all, the southwest characteristic frying pan fills the gap in the catering market around college students, with large potential consumer groups and sufficient consumption advantages. According to the on-the-spot observation and consumption survey in recent years, the snack bar outside colleges and universities is definitely a win-lose situation. Secondly, the surrounding markets of college students are mostly small storefronts, with no guarantee of food safety and hygiene, small storefronts, poor decoration and poor service. Therefore, our business philosophy, service attitude and decoration features are our great advantages compared with other restaurants in the market.

Eighth, entrepreneurial enthusiasm: Our spiritual team not only has an entrepreneurial idea, but also has an entrepreneurial ideal and entrepreneurial enthusiasm. Will devote all our enthusiasm and all our strength.

Entrepreneurial risk

The biggest risks in restaurant management are market risk, pricing risk, product risk and management risk.

1. The market risk is that there are many restaurants outside colleges and universities, many of which have fixed consumer groups. Now most consumers habitually choose what they are familiar with for selective consumption, which will hinder the listing of our restaurants to some extent.

2. The pricing risk is that the prices of agricultural products are rising now, and we may not be able to guarantee the maximum profit margin because of the low prices of some snack bars around us.

3. Product risk is: due to some unstable factors of agricultural products, we will be out of stock.

4. Management risk is: because it is a partnership system, I am afraid that there will be contradictions in management in the future, which will lead to disintegration.

Entrepreneurial preparation

But we believe that we can overcome these risks. In addition to our enthusiasm for entrepreneurship, the reasons are as follows:

1, our store is decorated, and our store has a unified advertising slogan. Compared with other manufacturers, they have more marketing strategies.

The decoration outside our store is unique, and our characteristics give us confidence to stand firm in the market.

3. As college students like consumers, we are closer to students, better understand their psychological needs, and can constantly make marketing adjustments.

4. In terms of management, first illustrate the possible problems in the future by way of agreement, and propose solutions, and then let him generate legal interests and avoid future contradictions.

5, pricing, in the case of ensuring a certain profit margin, as far as possible to benefit consumers, and truly achieve low consumption and high enjoyment.

sources of fund

We take the form of financing. Details are as follows:

Introduce our entrepreneurial ideas to investors, negotiate with investors with superior conditions and feasible creativity, and sign a coordination contract between the two parties. The agreement stipulates: how long will the funds be invited? During the two-year invitation period, dividends will be paid at the end of the year according to the amount of funds invested by investors. In this way, one is to reassure investors that their funds will be returned within a certain period of time, and the other is to let investors taste the dividend of participating in the restaurant (specifically negotiated by both parties).

Adequate and systematic service

Since it is a restaurant, we will match some supporting products in the store on the premise of meeting the characteristics of frying pan. For example, drinks, drinks, as well as ice powder and ice slurry with unique southwest characteristics. In this way, not only the main features of the special frying pan for restaurants have not been changed, but also various service features of our store will be increased under the condition of providing greater and better services for consumers. At the same time, it will also bring more profit space. Because the most important thing to eat a frying pan is the atmosphere, drinking and music.

Capital requirement and financial plan

The venture capital is about 1.5 million.

All-weather transparent management in financial management. Specifically, it is to achieve the goal of having accounts every day, monthly, quarterly and year-end general ledger. While clarifying the profit, it can also give our investors a more powerful and accurate data explanation.

Entrepreneurial goal

Divided into short-term goals and long-term vision.

The short-term goals are: First, open our first special catering griddle in Xiaguanying University Town, Yuzhong. Do a good job of economic foundation and basic publicity for building a franchise chain model in the future. Opening the first store in the market and gaining a firm foothold in the market is not only the feasibility verification of starting a business in advance, but also a great encouragement to our entrepreneurial team.

The long-term goal is to enter universities in Lanzhou, Gansu and other provinces and cities, and realize our form of joining chain stores. Finally, it will become a real catering enterprise.

Through the above concrete analysis, we have every reason to believe that our adventure will succeed; We are very confident to turn our southwest specialty restaurant into an enterprise.

Hotpot restaurant innovation and entrepreneurship plan II. General situation of hotpot restaurant

1. Our restaurant belongs to the catering service industry, and its name is buffet hotpot restaurant, which is a joint venture. Main products: dogs, sheep, chickens, ducks, fish and other hot pots; The food in the auxiliary camp includes: seafood, braised pork, stewed vegetables and so on.

2. The buffet hotpot restaurant is located in Huaning Road Commercial Pedestrian Street. At the beginning, it was a mid-range hot pot restaurant, which will gradually develop into a brand chain store in the future.

The owner of urban fast food restaurant is three partners, a chef and a waiter, all of whom have three years of catering experience. With our wisdom, talent and dedication to the cause, they will definitely lead the way in this industry.

Our store needs about 80,000 yuan of venture capital, of which more than 20,000 yuan has been raised, and the remaining 60,000 yuan is borrowed from the bank.

Second, the business objectives

1. Because it is located in the commercial street, its customers are relatively rich, but there are also many competitors. In particular, our store has just opened. If we want to open the market, we must work hard on service quality and product quality, further expand the business scope and meet the different needs of consumers. The short-term goal is to gain a foothold in Huaning Road Commercial Pedestrian Street and recover the cost within 1 year.

2. Our store will set up two branches in two years, and gradually develop into a hot pot chain store with strong economic strength and certain market share, and break through a world among many hot pot brands and become a well-known brand in the catering industry.

Third, the market analysis

1. Customer source: The target customers of the self-help hot pot restaurant are ordinary consumers who go to Huaning Road Commercial Pedestrian Street for shopping and entertainment, accounting for about 50%; Hotels and guesthouses nearby; Entertainment places; Store employees and community residents account for about 50%. The number of tourists is sufficient and the consumption level is low.

2. Competitors:

There are four competitors near the buffet hotpot restaurant, two of which have facades and the other two have stalls. The operating life of these four stores is about 1 year. The first two restaurants are more expensive and have few customers. The other two food stalls have poor hygiene, poor service quality and crowded and messy dining environment. Our restaurant has seized the existing disadvantages of these four restaurants and launched "good quality and low price; Service first "and other marketing strategies, and strive to occupy a place in the fierce market competition.

Fourth, business plan.

1. Hot pot restaurant is mainly for the public, so the price of vegetables is not too high, which is low.

2. Considering the shortage of time and personnel; Our temporary business hours are mainly in the evening.

3. During the opening period, our store implements preferential activities; Send discount cards to customers who visit our store again; Our store will have a discount.

Be ready to develop new products at any time to adapt to the changes and demands of the market. For example, the goal set this year is: "build your own brand; Launched the main hot pot. "

5. Business hours: 4 pm to 2 pm.

6. For the above plans, we will work together and do our part. We will help each other in health, service, price and nutrition, and strive for more customers.

Verb (abbreviation of verb) personnel plan

1. How many full-time employees (including chefs) and how many temporary employees (including chefs) our store initially plans to recruit at the beginning of its opening are as follows:

1) Recruiting local hukou through the labor market, having certain work experience and good professional ethics, aged between 20 and 30, and interested in joining the catering industry.

Applicants come to our store for an interview with the "Registration Form for Recruiting Employees" and attached personal information.

2) Those who pass the interview, written examination and physical examination shall sign a labor contract (including probation period).

2. In order to improve the overall quality of service personnel, all recruited personnel need to receive 2 months of training, the specific contents are as follows:

1) Make a training plan, determine the training purpose and make an evaluation method.

2) Implement the training plan and learn labor discipline and various rules and regulations.

3) Those who fail to pass the examination will be suspended from study, and 20% of their salary will be deducted until they are qualified. Failing the exam three times, all the wages and benefits of the month will be deducted.

Intransitive verb sales plan

Before the opening of 1., we will carry out a series of publicity work to introduce our sales strategy of "good quality and low price, service first" to consumers, and will also issue questionnaires according to consumers' needs to improve our products and services.

2. Introduce membership system, season card and monthly card to attract more customers.

Seven. financial plan

All the accounts in our store should be recorded in time, and the money for expenditure and income should be recorded or recorded before use. The bookkeeping method is double entry bookkeeping, which is scientifically managed to avoid accounting confusion. Daily income should be counted in time, and all menus of ordering and receipt must be made in duplicate for checking and recording. All items in the store are fixed assets in the store and shall not be destroyed or taken away at will. Total monthly income, excluding all expenses, is deposited in the bank; If the monthly income is higher than planned, the salary will be adjusted appropriately to arouse everyone's enthusiasm for work. If the hotel's property is found to have been destroyed without reason at work, it will be deducted from the salary or bonus of the responsible person.

Our fixed assets are () ten thousand yuan.

Desk and chair () cover

Business area () square meters

Refrigerator (table)

Some stoves

2) What is the daily working capital?

(Mainly used for emergency and temporary procurement)

3) For the accounts, there should be a daily account, a monthly account, a quarterly account and a year-end general ledger, so that the profit and loss of the enterprise can be clearly seen on the books and avoid the blindness of management.

Note: As it has just started business, we should be cautious in all kinds of expenses, but we should ensure the quality of meat and vegetables and keep the price as low as possible.

Eight. appendix

Appendix 1 legal requirements

In order to ensure food hygiene, prevent commodity pollution and harmful factors from harming the human body, safeguard people's health and enhance people's physique, the requirements of relevant national and local laws and regulations are strictly observed as follows:

1, food production and marketing enterprises and food vendors must obtain the hygiene license issued by the administrative department of health before they can apply for registration with the administrative department for industry and commerce. Those who have not obtained the hygiene license shall not engage in food production and business activities.

Food producers and business operators shall not forge, alter or lend hygiene licenses.

2, food production and operation process must meet the following health requirements:

(a) keep the internal and external environment clean and tidy, and take measures to eliminate harmful insects such as flies, rats and cockroaches and their breeding conditions.

(2) Food production and marketing enterprises shall have factory premises for processing, handling, packaging and storing food raw materials suitable for the variety and quantity of products.

(3) There should be corresponding facilities such as disinfection, dressing, washing, sorting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rat prevention, washing, sewage discharge and garbage and waste storage.

(four) the introduction of equipment and technological process should be reasonable, to prevent cross-contamination between the food to be processed and the directly imported food, and between the raw materials and the finished products, and the food should not be exposed to toxic and unclean substances.

(5) Tableware, drinking utensils and containers for direct food must be washed and disinfected before use, and cookware and utensils must be washed and kept clean after use.

(6) The conditions of containers, packages, tools and equipment for storing, transporting and loading and unloading food must be safe and harmless, kept clean and prevented from food pollution.

(seven) the food for direct entrance should be packaged in small packages or non-toxic and clean packaging materials.

(eight) food production and sales personnel should always maintain personal hygiene, and must wash their hands and wear clean work clothes when producing and selling food; When selling directly imported food, sales tools must be used.

(9) Water must meet the hygienic standards for drinking water in urban and rural areas stipulated by the state.

(10) The detergents and disinfectants used shall be safe and harmless to human body.

3, prohibit the production and operation of food:

(a) corruption, rancidity, mildew, moth-eaten, unclean, mixed with foreign objects or other sensory abnormalities, which may be harmful to human health.

(2) containing or contaminated by toxic or harmful substances, which may be harmful to human body.

(3) The content of pathogenic parasites, microorganisms or biotoxins exceeds the national standard.

(four) meat and its products that have not passed the medical and health inspection or inspection.

(5) Birds, mammals, aquatic animals, etc. And articles about their deaths due to illness, poisoning or unknown causes.

(six) the container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution.

(seven) doping, adulteration, forgery, affecting nutrition and hygiene.

(8) Processing non-food raw materials, adding non-food chemicals or treating non-food as food. Others do not meet the food hygiene standards and hygiene requirements.

4. Accept the food hygiene supervision and inspection of the polar health department on schedule.

menu

Buffet Hotpot Restaurant Address:

Contact telephone number:

Business hours of fast food restaurants: 16: 00 pm to around 2: 00 pm.

Fast food restaurants offer varieties: chicken and duck; Dogs; Sheep; Fish; Hot pot such as beef. Auxiliary camp: seafood; Braised pork; Braised vegetables or something.