I want to open a restaurant, do you have any preparations?

Industry and commerce, fire protection, taxation, health, environmental protection, these are mandatory and tobacco monopoly are all procedures; How large a restaurant to open, what characteristics are you going to operate, and what kind of target group you are mainly targeting, these belong to positioning; On the basis of positioning, the site selection is oriented to the target customers, such as facing family consumption, suitable for residential areas, facing salary, business, suitable for office buildings, facing young people, near schools, etc., and then investigate the traffic flow in the business district, only when there is popularity, can there be wealth, investigate the price of shops, understand the environment of shops, layout (it is very important, some locations are not suitable for opening restaurants, such as residents downstairs disturbing the people, it will be very troublesome to be complained), only choose the right one, don't just find expensive, this is the location; Decoration is based on the positioning of the restaurant, but can not be excessive, the restaurant is different from the home decoration, generally three to five years to decorate once, as long as it meets the positioning of the characteristics of the decoration can not be too large, in order to facilitate the customer, convenient work as the main purpose, this is the decoration; Appliance procurement: tableware according to the restaurant positioning to buy should pay attention to the porcelain tableware damage rate is higher, it is best to choose a variety that is easier to purchase, according to the positioning less special-shaped plates, stainless steel products are recommended to choose better quality items, kitchen stoves, freezers, air conditioners are recommended to choose high-quality brands, other based on the hotel positioning procurement, if you do not understand, you can consult professionals, but do a good job of maintenance; Recruitment: Small restaurants can be managed by themselves, and the selection of managers on a mid-scale scale is important and must adhere to one principle:

Have both ability and political integrity, have more than three to five years of work experience in the same position, and preferably work experience in a more successful hotel of the same type; Be sure to have a break-in period before opening (but not too long). Procurement: Liquor and beverages are generally sold on a regular basis, and it is recommended to shop around for raw materials to choose a more fixed supplier of cooking raw materials for the purpose of freshness and high quality.

Good luck opening soon!