What steps do you need to open a restaurant Five steps to success

read: a lot of people think of the rise of the wealth of food and beverage industry is full of high returns, but many people often seem to be overwhelmed by lack of experience. How to open a restaurant? What steps do you need to open a restaurant? This series of problems are plagued by a lot of inexperienced entrepreneurs, the following article and share the successful opening of the restaurant five steps.

The first step:


positioning

 

earlier in the United States has worked in a number of Western restaurants He Sheng think: there will be a place where there is food demand, there is no kind of lot is absolutely good, absolutely bad, the key is to see if there is no one to. In this regard, the location is the location of the key, he said: do not greedy all over the world all the dishes, clear what you want, what your customers want, how much money in their pockets, the core competitiveness from where? This is the premise of positioning, if you do not understand what they want, and blindly follow the trend, its natural odds.

The second step:


location

 

If the

identified himself to a line of business, business banquets, home cooked fast food, such as Western-style food, then on the site, in addition to consider values of stability and maturity, the flow of people, traffic, pedestrian route calculation usually should pay attention to the outside, He Sheng said: the different according to the location, some of the specific details, but also gives full consideration to.

"live food", such as the location to consider walking convenience; fast food, need to consider this location can bring you over Taiwan times; and business is to pay attention to the face, if the location itself if a face, you are half the battle.

summary location in recent years in the city he opened restaurant, He Sheng has some experience. His experience is: to the site as the center, if 3~5 kilometer radius is more than 200 thousand of the consumer population, the investment is to make money guarantee. In addition, with the subway opened, near the subway exit side of the lot will be more people, such as sports, parks, parks, etc., these are flourishing. If the office do business, it is best to choose between the office and shop in the station, because he found that: whether home or entertainment, bus station or subway station to go a long way to escape from the "Office of the white-collar workers, but who do not love to go back, even if it is to go the one or two step.

but in the calculation on the rent, he has a reminder: many suitable lots have on hand and your money should be relative, remember to store rent costs in any case cannot exceed the expected turnover of 20%, or certainly earn money.

The third step:


kitchen

 

kitchen is the core product of the place, diners to the ultimate goal of food consumption is to eat. In selected sites, He Sheng said: the operator must be clear what is the core of the flagship restaurant, the target consumer consumption characteristics, product line, price etc.. The chef now

read: a lot of people think of the rise of the wealth of food and beverage industry is full of high returns, but many people often seem to be overwhelmed by lack of experience. How to open a restaurant? What steps do you need to open a restaurant? This series of problems are plagued by a lot of inexperienced entrepreneurs, the following article and share the successful opening of the restaurant five steps.

The first step:


positioning

 

earlier in the United States has worked in a number of Western restaurants He Sheng think: there will be a place where there is food demand, there is no kind of lot is absolutely good, absolutely bad, the key is to see if there is no one to. In this regard, the location is the location of the key, he said: do not greedy all over the world all the dishes, clear what you want, what your customers want, how much money in their pockets, the core competitiveness from where? This is the premise of positioning, if you do not understand what they want, and blindly follow the trend, its natural odds.

The second step:


location

 

If the

identified himself to a line of business, business banquets, home cooked fast food, such as Western-style food, then on the site, in addition to consider values of stability and maturity, the flow of people, traffic, pedestrian route calculation usually should pay attention to the outside, He Sheng said: the different according to the location, some of the specific details, but also gives full consideration to.

"live food", such as the location to consider walking convenience; fast food, need to consider this location can bring you over Taiwan times; and business is to pay attention to the face, if the location itself if a face, you are half the battle.

summary location in recent years in the city he opened restaurant, He Sheng has some experience. His experience is: to the site as the center, if 3~5 kilometer radius is more than 200 thousand of the consumer population, the investment is to make money guarantee. In addition, with the subway opened, near the subway exit side of the lot will be more people, such as sports, parks, parks, etc., these are flourishing. If the office do business, it is best to choose between the office and shop in the station, because he found that: whether home or entertainment, bus station or subway station to go a long way to escape from the "Office of the white-collar workers, but who do not love to go back, even if it is to go the one or two step.

but in the calculation on the rent, he has a reminder: many suitable lots have on hand and your money should be relative, remember to store rent costs in any case cannot exceed the expected turnover of 20%, or certainly earn money.

The third step:


kitchen

 

kitchen is the core product of the place, diners to the ultimate goal of food consumption is to eat. In selected sites, He Sheng said: the operator must be clear what is the core of the flagship restaurant, the target consumer consumption characteristics, product line, price etc.. The chef now

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