Innovative business plan for dietotherapy

Innovative business plan for dietotherapy (5 selected articles)

In the ever-changing modern society, many occasions are inseparable from the business plan, which is an all-round project plan. When you draw up a business plan, you have no idea at all? The following is my carefully organized innovative business plan for dietotherapy (5 selected articles), which is for reference only and I hope it will help you.

Business plan for innovative dietotherapy 1 Food is the first thing for people, but in colleges and universities, the food in school canteens has been complained by students. Because school canteens are generally in the form of cauldrons, although the price is low, they are rarely really welcomed by students. Now, people's living standards are constantly improving. For college students, a healthy and nutritious diet with moderate price is what they need. Therefore, it is my goal to open a restaurant with students as the consumer group near the school.

My dream of starting a business has existed for a long time, and I know something about the establishment and operation mode of restaurants. In addition, fund-raising, personnel recruitment and location selection are in progress.

I. Overview of the Project

Project purpose: The meals in the campus canteen have been criticized by the school. It is a very profitable entrepreneurial project to run a moderately priced and diverse restaurant near the school.

Project name: xx restaurant

Nature: Provide breakfast, lunch, dinner, special cold drinks, casual dining and other student restaurants.

Construction site: xx University Town

Market analysis: What has been criticized by universities is the food in university canteens. The quality of college meals is not high, which only meets the problem of food and clothing for students, but the quality is far from the requirements of students, which has become a recognized problem. This restaurant is based on this. In order to improve the quality of college students' diet, it aims to provide low-cost, safe, high-quality and distinctive food for college students, and at the same time provide some work-study jobs for colleges and universities to help poor students complete their studies better.

Purpose: Healthy and nutritious, serving students and creating a special restaurant.

Scope of business: provide breakfast, lunch, dinner, special cold drinks and casual dining.

1. Breakfast is mainly southern snacks such as Zhejiang, and of course local snacks are also indispensable. Variety, full taste and rich nutrition give diners more choices.

There are different Chinese and western dishes for lunch and dinner. Instead of dinner, we provide all kinds of cold drinks, such as juice, thin ice, ice porridge, shaved ice, ice bean sweet soup, frozen coffee, fruit platter and so on.

3. Provide all kinds of meals, cold drinks and hot drinks all day.

Marketing: In the early stage of restaurant development, preferential marketing is adopted to attract students in various preferential ways, and publicity is carried out in colleges and universities to deepen students' impression of the restaurant and start the brand. At the same time, skilled chefs are hired to create all kinds of exquisite food. With the increase of frequent customers in restaurants, a solid customer relationship has been established.

Financial data: financial planning column

Registered amount:150,000 yuan

Financing method: I earn 50,000 yuan from my own work, 50,000 yuan from my family and 50,000 yuan from loans.

Organizational philosophy: special diet, smiling service.

Conclusion: Student restaurants are obviously different from traditional restaurants, and their distinctive management will be the main source of their profits. Taking the university town as the market, the consumer groups are concentrated, the consumption direction is stable, the flow of people is large, and the consumption potential is great, which is the main pillar of the restaurant. According to our market research and analysis, the market demand of our products exists and has certain competitiveness. As a student, I can better understand what products and services customers need. From these aspects, I should have a good chance to squeeze into the catering market.

Two. manage

(1) catering operators

accountability

1. owns the decision-making power of the restaurant, and has the right to appoint and dismiss the members of the restaurant.

2. Salary and holiday arrangement of restaurant staff

3. Warm hospitality, customer first, guarantee quality service, and strengthen the supervision of employees' service attitude.

4. Control the operation of the restaurant, strengthen the property management of the restaurant, and master and control the use of various items.

5. Strengthen communication and cooperation with each chef, provide guest opinions and improve food quality.

(2) Chefs in China

accountability

1. Make brunch every day to ensure the food quality.

2. Observe the work and rest schedule, have meals on time, do not leave without leave, and do not strike without reason, which will affect the operation of the restaurant.

3. Abide by the safety operation rules, use raw materials rationally, and save the consumption of water, electricity and gas.

4. Wear chef's special clothes at work, clean yourself up, don't smoke during work hours, and cook safely.

5. Try to create a special diet.

(3) Western chefs

The duties are the same as those of a Chinese restaurant chef.

(4) Attendant (three persons)

Responsibilities:

After the operation is stable, we can consider expanding our business, expanding the scope of restaurants, looking for new business premises, doing chain operations, and gradually building our own brands, so that we can develop into a catering industry that provides food for students.

Three. Risks and countermeasures

(1) Financial aspects

In order to prevent the slow recovery of funds and the break of the capital chain, it is necessary to reserve funds, and a certain amount of funds must be reserved for the opening capital of150 thousand yuan.

(2) Resources

The raw materials of this restaurant are mainly fruits, vegetables, beans and fungi, and it is the most popular green natural pollution-free food at present. In particular, this restaurant is mainly based on green food, and it needs professional knowledge and technical input in the selection of raw materials, which is conducive to purchasing fresh, natural and pollution-free green food. Therefore, it is necessary to establish long-term friendly and cooperative relations with raw material suppliers.

(3) commercial aspects

When the restaurant is open for a long time, customers will be tired of the restaurant's diet and the unchanging style of the restaurant. Then, it is necessary to change the dishes in time and change the style of the restaurant with certain funds.

(4) management

1. In order to prevent the chef from resigning, the restaurant manager should know something about the restaurant's specialties and hire another chef to invent new specialties in time.

At the same time, the restaurant manager needs to get along with the chefs and waiters in the restaurant, give them rich rewards, listen to their opinions in time and improve their management methods.

(5) Other aspects.

With the development of the world, large foreign catering enterprises have entered China, and international brands have entered the China market faster and faster, which will definitely bring great impact to the catering industry in China. The competition in the catering industry is fierce, especially the fast food chain stores from abroad, such as KFC and McDonald's, occupy a large market share in the fast food industry in China. Therefore, being good at innovation and learning is the foundation for the long-term survival of restaurants.

Four. financial plan

1, cash flow statement

1. The initial expenses mainly include: venue rental fee (30,000), application fee for catering hygiene license and other documents, venue decoration fee (5,000), kitchen utensils purchase fee, infrastructure fee (5,000) and so on.

2. The costs in the operation stage mainly include: personnel salaries, materials procurement expenses, venue rental expenses, taxes, water and electricity fuel expenses, fixed capital, depreciation expenses, miscellaneous expenses, etc. (estimated at 70,000)

3. The remaining 40,000 yuan is used as the principal of the restaurant in case of various emergencies.

2. Estimated income statement (income from main business)

According to the budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover is roughly estimated to be about 1500 yuan, with a yield of 30% and a gross profit of 1000 yuan. It can be calculated that the payback period of investment is about three months.

Dietotherapy Innovation Business Plan 2 Business Purpose:

1. Make use of the existing member resources of the restaurant, organically combine the fitness venue with the restaurant, and form a catering enterprise with fitness as the leading brand, integrating leisure, catering, water bar, bar and western-style fast food, and advocating fitness and leisure restaurants.

2. Expand the organic combination of exercise, fitness, diet and nutrition, and restore the people to a brand-new catering enterprise with the adjustment of diet structure and balanced nutrition.

3. Based on the combined effect of Pafik's sports and fitness brand, a sports restaurant is formed.

Business areas:

3000 square meters, 200 leisure seats

Business objectives:

1, set up a dining table for 200 people;

2. Per capita consumption of 40 yuan; Two meals a day

3. Daily sales: 200 people × 40 yuan/person = 8,000 yuan/meal.

(According to the afternoon market: 60% attendance, 70% attendance in the evening market)

Afternoon market: 8000x60%=4800 yuan/day; Night market: 8000x7%=5600 yuan/day.

Afternoon market+evening market = 10400 yuan/day.

4. Monthly sales: afternoon market+evening market = 10400 yuan/day x30 days =3 1 yuan/month.

Set department:

I. Front Office Service Department: 22 people

Restaurant manager; 1 person, totaling 5000 yuan.

Supervisor: 1 person 1200—— 1500 yuan/person, total 1500 yuan.

Head Waiter: 2 people 800- 1000 yuan/person, totaling RMB.

Services: 14 people 600-800 yuan/person, total 1 1200 yuan.

Room delivery: 600-800 yuan for 4 people, totaling 3,200 yuan.

Second, the kitchen department: 18 people:

Chef; 1 person

Western chefs: 3 people. Hetai: Three people.

Case: 3 people West Point: 2 people

The total is 26,000 yuan.

Third, the bar: 800- 1000 yuan for two people, altogether.

Four. Cashier: 1000 yuan for 2 people, totaling RMB yuan for each person.

Verb (abbreviation of verb) Part pa: 4 people/person 550 yuan, totaling 2200 yuan.

6. Warehouse management: 1 person, 1 ten thousand yuan/person, total 1 ten thousand yuan.

Seven. Finance:/kloc-0 per person, 1. 500 yuan per person, total 1.500 yuan.

Eight. Purchase: 1 yuan/person, totaling yuan.

Nine, business accounting:

1, monthly sales: 3 1 yuan/month gross profit margin: 68%.

2. Gross profit: 3 1 yuan/month x68%=2 12 160 yuan/month.

3. Personnel salary: 59,600 yuan/month.

Innovative business plan for dietotherapy 3 I. Business background

In recent years, China's catering industry has developed rapidly, with a variety of catering products and a rapid increase in the number of shops. Various types of restaurants and hotels emerge one after another, and the industry competition is becoming increasingly fierce. At the same time, the landing of foreign fast food also poses a severe challenge to the catering industry in China. With the large-scale March of foreign fast food, a new catering business model-chain operation has gradually attracted the attention of practitioners. Chain operation has changed the traditional small-scale production and operation mode, effectively reduced operating costs, expanded market share and brought huge scale benefits to enterprises. People of insight in China have begun to regard chain as an effective means to develop production and operation. For example, Beijing Quanjude Roast Duck Group, Dong 'an Catering Group, Tianjin Goubuli Group, Dalian Bohai Hotel Group, etc. are all at the forefront of the chain operation of the domestic catering industry, which has promoted the large-scale development of the industry. But in general, the chain operation in China, especially in the catering industry, is still in its infancy. Vigorously developing chain operation is an effective way and the only way for the catering industry to improve its economic benefits.

Second, the store profile

Our store is located in the center of university gathering, and its main customers are college students, teachers and migrant workers. The business area is about 80 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast features snacks. Variety, full taste and rich nutrition give diners more choices. Lunch and dinner are mainly healthy dishes. This restaurant adopts the way of buffet fast food, which gives customers a more relaxed dining environment and more choices. The decoration of this restaurant is natural and casual, and at the same time it is very modern. The wall is warm, the kitchen layout is reasonable and exquisite, and the lighting is good. The overall feeling is between the nature of family kitchen and the nature of hotel kitchen.

Initial period (1-March)

The main products are meals aimed at different health conditions of three groups in the city, and the marketing strategy is to occupy the market share of catering and health care drugs in China through active and effective marketing strategies; Establish a good brand image of "green food" and enhance its popularity and reputation; Recover the initial investment and actively promote the market.

Mid-term (1 year)

Consolidate and expand the existing market share, further improve the restaurant management system and improve the scientific management level of enterprises; Set out to prepare for the construction of enterprise identification system, unified characteristic and superior food and unified management mode necessary for brand expansion.

Long-term (2 years)

By then, the restaurant operation has entered a stable and good state. With the strength and influence of the enterprise, when the service scope can no longer meet the needs of potential customers, we will open up new market space and expand the radiation scope and influence of restaurants through franchising.

Third, development strategy.

1, this restaurant should advertise before opening, because the main customer base is aimed at students, and the speed and breadth of information transmission between students are very large, so it is not necessary to spend too much effort on publicity, and simple advertising can be done in the form of leaflets or multimedia.

This restaurant adopts buffet style, with free tea and fresh soup. Moreover, the quality of rice is better than that of competitors, so we can adopt different methods to make the taste different from competitors, give customers more discounts and attract more customers. In addition, our restaurant has also set up unique couple packages according to different festivals, which will also become a major feature of our restaurant.

Many students are used to the 3.1 lifestyle. Many times, in order to save time, they will choose the nearest dining place instead of going to a restaurant far away, so geographically, they will not be too far away from the school gate. When appropriate, the restaurant will also provide take-away service and take corresponding measures according to different situations. For example, more than three orders (including three orders) can be delivered to your door free of charge, and those who order takeout separately have to pay a certain delivery fee, which has another advantage. If someone wants takeout, they will pull two other takeout orders in order not to pay the delivery fee, which will also increase sales.

4. The restaurant uses stainless steel buffet plate, which is economical and environmentally friendly, and the waste cannot be dumped casually. You can contact farmers and let them collect it for free on a regular basis, which can be mutually beneficial. It is reported that competitors are not doing well in this respect, so a good dining environment can attract more customers.

Although the number of tourists will drop sharply during the summer vacation, there are still some students staying in school, nearby residents and migrant workers. At that time, measures such as reducing production and shifting service focus can be taken to improve the business situation during the summer vacation. Consider studying for a month in winter vacation, which reduces unnecessary costs.

6. The market economy is developing rapidly, constantly changing and full of vitality. Therefore, we should look at and analyze the development of an enterprise from a long-term perspective, make a long-term plan, summarize the overall situation of each stage of operation, and make the next step of planning. This is a step-by-step development model. After the operation is stable, we can consider expanding our business and adding other services. We can find new markets, do chain operations and gradually build our own brands, so that we can develop into a catering industry that provides food for students. In short, we should look at the problem from a long-term perspective, so as to have the future of the enterprise.

Fourth, the restaurant management structure.

Store manager and cashier 1, chef 1, waiter 2. The business philosophy focuses on the following points:

Main cultural characteristics: health preservation and humanistic care.

Main product features: dietetic protection.

The catering industry is a huge market, and there are quite a few people from this industry. After all, the threshold for catering is relatively low. From five-star hotels to fast food or street snacks. How to successfully start a business in the catering industry is an experience and plan that many people want to know. The business plan of catering investment may be helpful to you through specific case analysis.

I. Project Name

xxxx

Second, the entrepreneurial goal

Develop a green catering brand with "xx" as the registered trademark, and establish a restaurant with rich cultural characteristics through reasonable and effective management and investment. Xx cultural restaurant has become a fashion for catering operators to build stores, mainly because consumers also like to eat in this environment. Let consumers know some local historical knowledge in the process of eating, and customs and culture are its greatest advantages. This kind of restaurant will not be eliminated in the short term. Of course, it also depends on the level and depth of restaurant culture excavation.

Third, the restaurant market analysis

1, brand restaurants: brand restaurants such as xx Genxiang and xx Jia have become synonymous with "state-owned enterprises", but they are on the verge of elimination due to lack of progress and low management level.

2. Hotel restaurants: Because of its "high threshold" public image and bookish management style, most consumers are turned away, except for restaurants in Jinjiang Hotel, Jiayuan International Hotel and Crowne Plaza Hotel, others are struggling to operate.

3. Folk culture restaurant: Because of its unique store design, novel dishes and reasonable prices, it has become the main restaurant for citizens to consume. Among them, the representatives are: folk custom-XX, Chongqing Caigenxiang; Xx, etc. To sum up, if you want to succeed quickly, you must take the road of folk culture restaurant. With the steady and rapid economic growth, the income level of urban and rural residents has improved significantly, and the catering market has shown a strong development momentum. At present, in China's catering market, Chinese-style dinner is the mainstay, while western-style dinner is gradually emerging, but the scale is still small; Foreign fast food is the main fast food, and KFC, McDonald's and Pizza Hut are the main players in the market. Chinese fast food is booming, but it can't compete with "foreign fast food" at present. Compared with the successful marketing model of specialization, branding and chain of foreign fast food. The development of catering in China is obviously inferior. How to occupy that part of the market is a problem we need to solve. As people pay more attention to their own health and food safety. However, after the exposure of obesity caused by long-term consumption of foreign fast food fried and high-energy food. Food safety has become a hot topic? How to give consumers a safe diet has become the theme of the future development of the catering industry. It can be predicted that it will be the development trend of catering industry in the future to advocate green consumption by using the concepts of environmental protection, health and safety. The proposal of green characteristic catering is actually the progress of social civilization and a new concept of catering culture. In the next few years, the business model of catering industry in China will be diversified, the internationalization process will be accelerated, and green cultural catering will surely become fashionable, which undoubtedly brings opportunities for investing in green catering industry.

Fourth, market research.

Before deciding to invest, it is necessary to conduct a detailed market survey to specifically understand the target consumer groups and competitors (including financial status, operating conditions, number of employees, etc.). ), their business circle, and the legal procedures, lease contracts, supplier relations and so on related to the catering industry. The catering consulting company is responsible for specific projects. Location conditions: the business district must have three conditions: office center, commercial center and residential center, and it must be a standard facade with convenient transportation, broad vision and parking space within 50 meters. Dozens of cars must be parked at or around the selected site (excluding the parking lot). The selected floor does not exceed the third floor (preferably the second floor or the first floor), and the rent does not exceed 40 yuan/m2. Catering consultants should be responsible for site selection.

Five, catering characteristics

Sichuan, Guangdong, Lujiang and Beijing Daronghe Cuisine, which are mainly based on secret recipes, promote the green food culture of Bayu and Chongqing, and the dishes are unique; And set up a food research and development room with catering consulting company as its main responsibility, produce two innovative dishes every week and change the menu once every quarter to ensure that the products are available to everyone, excellent for everyone and stable in quality. The dishes are based on Bayu culture and take exotic fresh raw materials as allusions. The R&D hall has innovated dishes that are consistent with the decoration style, green, nourishing and healthy, and have good color and fragrance. Thirdly, arrange a set of four-season special nourishing packages (beauty, fitness and ecology), and finally use two special wedding banquets (omitted) and special birthday banquets (omitted) to increase the income of the restaurant.

Sixth, the positioning of the target market.

Green catering industry acceptable to middle and high income earners. Customer base: individual and private owners+white-collar workers+others.

Seven, the market strategy

Product standardization, standardization, scientific management and chain operation. It also introduces Huang Xiaoping's Ten Regular Management Law which is superior to Hongkong's Five Regular Management Law. The catering consulting company is responsible for the implementation.

Eight, restaurant design

1. The design of the whole restaurant reflects the cultural style of Bayu, and the color is slightly lighter than walnut. Bayu culture covers the whole restaurant.

2. Although it is a cultural green restaurant, guest facilities, especially bathroom facilities (washbasin, toilet, hand dryer, toilet paper, etc. ) strive for high-end.

3. Dining chairs, tables, bowls, plates, spoons, chopsticks racks, food containers, clothes sets, chopsticks sets, curtains, tablecloths, oral cloths, clothes, reception desks, water labels, etc. Must be customized and marked with restaurant logo.

4. There should be more than fifteen private rooms (guests like to eat in private rooms more and more), all of which are made of floor-to-ceiling glass. The purpose board is used on the ground, the wall has a special hole for passing vegetables, and the room is equipped with an internal telephone. Deluxe rooms must be equipped with TV, sofa and other equipment)

5. The lobby should have 25 standard meters that can accommodate ten people (the distance between the platform landing and employees and customers should also be deducted). Better have a stage. Anti-slip 80 cm brick is laid on the ground, and warm fluorescent lamp is used as the main light source on the ceiling (saving electricity and improving brightness).

6. The bathroom should be paved with non-slip floor tiles, and the area should not be too small. Staff toilets are separated from guest toilets.

7, the kitchen spectrum anti-skid floor tile, fire head must be around 10. Including cold dish room, snack room, dishwashing room, warehouse and Dutch room. The kitchen shall not be less than 300 square meters.

8. The whole restaurant includes: sales reception area (large desk, sofa), bar (with enough space for drinks), cashier warehouse (2), office, utility room, dressing room, power distribution room, sound control room, etc.

9. Name of the private room: use the old city gate of Chongqing 17th Road or the old place name of Chongqing (there are pictures or photos of its origin in the private room), or use the movable private room name (such as Wang Fu, Lifu and Zhaofu). ), hang the guest's surname in front of the door when eating).

10, the door plaque is made of wooden signboard (bronzing).

1 1, with the word "xx" on the door or in the front hall.

12, the guest's reservation is carved in wood.

13, the picture frame of Chongqing food culture (Chongqing folk songs and children's songs) is hung in the corridor of the private room, and the source allusions of our special dishes are hung in the hall.

14, Stefanie Chongqing or Chongqing Xiehouyu comics are hung in the toilet.

15. The menu is specially designed. Our famous dishes are all photographed in color, and "wine list" is printed on every page of the menu.

Nine. Investment cost budget

1. Decoration: 1.3 million.

2. Kitchen equipment: 300,000 yuan

3. Lighting equipment, air conditioning (without central air conditioning), toilet, office and cashier: 800,000 yuan.

4. Dining room utensils: 300,000 yuan

5. Pre-advertising fee and opening ceremony:10.5 million yuan.

6. Working capital: 500,000 yuan * * Fund reserve: 3.5 million yuan (including unforeseen expenses) plus 500,000 yuan * * rent of 4 million yuan.

X. Staffing

1, kitchen: 50 people

2. Floor (including logistics): 70 people.

General Manager: Responsible for the operation of the whole restaurant.

Lobby manager: assist the general manager and be responsible for floor management.

Sales manager: assist the general manager and be responsible for the sales of the restaurant.

Work supervisor: responsible for the regional management of floors.

Minister of work: assist the director to refine each subdivision.

Nutrition Orderer: specializes in ordering food, nutrition side dishes and recommending dishes for guests.

Salesperson: responsible for the sales guidance and return visit of the restaurant.

Attendant: Provide service for guests.

Welcome: welcome the guests and show them to their seats.

Delivery man: responsible for distributing the dishes ordered by the guests to all the dining tables.

Parking attendant: responsible for guiding the guests to the store and taking care of the vehicles of the dining guests.

Warehouse keeper: responsible for the management and receipt of goods in the warehouse.

Cashier: Responsible for the daily settlement of guests' meals.

Bartender: Responsible for the distribution of drinks and the making of fruit bowls.

Cleaner: Responsible for cleaning the whole restaurant.

Buyer: Responsible for the shopping of the whole restaurant.

Art designer: responsible for the publicity of the whole restaurant.

Maintenance worker: responsible for the normal operation of the whole restaurant equipment (including kitchen equipment).

Office director: responsible for the printing, distribution, meeting minutes and daily office work of the whole restaurant.

Audit: responsible for supervising and checking the accounts of cashier, bar and warehouse.

Quality inspector: responsible for the code of conduct of all departments and positions in the whole restaurant. Gfd, quality supervision and so on.

Finance department: responsible for handling all accounts of the restaurant.

Dietotherapy Innovation and Entrepreneurship Plan 5 I. Company Profile:

Our customers are college students, surrounding residents and migrant workers. The business area is about 50 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast is mainly southern snacks such as Zhejiang, and of course snacks are also indispensable. Variety, full taste and rich nutrition give diners more choices. For lunch and dinner, there are dishes with different flavors from North and South. Instead of dinner, we provide all kinds of cold drinks, such as juice, thin ice, ice porridge, ice bean sweet soup, frozen coffee, fruit platter and so on. This restaurant adopts the way of buffet fast food, which gives customers a more relaxed dining environment and more choices.

Second, an overview of fast food restaurants

1. Our restaurant belongs to the catering service industry, and its name is Yipin San Xiao Fast Food Restaurant, which is a joint venture. Mainly provide Chinese breakfast, such as fried dough sticks, steamed buns and other Chinese snacks and side dishes. Lunch and dinner are mainly cooking and smokeless barbecue.

2. Yipin San Xiao fast food restaurant is located in the commercial pedestrian street of South Street. It started as a small fast food restaurant and will gradually develop into a Chinese fast food chain like KFC and McDonald's in the future.

Hiring a chef with many years of experience, with our wisdom, professional management knowledge and dedication to this cause, will definitely lead the way in this industry.

Third, 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 Nanjie Commercial Pedestrian Street and strive to recover the cost 1 year.

2. Our store will open three branches in three years, and gradually develop into a fast food chain group with strong economic strength and certain market share, and make a breakthrough among many fast food brands in the island city and become a well-known brand in the catering market.

Fourth, market analysis.

1. tourists: the target customers of urban fast food restaurants are: ordinary consumers who go shopping and entertainment in the commercial pedestrian street of South Street, accounting for about 50%; Students from nearby schools, 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 Yipin San Xiao Fast Food Restaurant, including 1, and the other three are small fast food restaurants. These four hotels have been in operation for more than two years. Xx fast food restaurant runs both Chinese and western food, which is more expensive and has sparse customers. The other three small fast food restaurants have poor hygiene, poor service quality and crowded and messy dining environment. Our store seized the existing disadvantages of these four fast food restaurants and launched marketing strategies such as "good quality and low price" to strive to occupy a place in the fierce market competition.

Verb (abbreviation for verb) business plan

1, fast food restaurants are mainly for the public, so the price of vegetables is not too high, which is low.

2, vigorously carry out convenient snacks, breakfast should be diverse and cheap, and Chinese breakfast packages should be introduced according to local conditions.

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

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