1、餐廳創(chuàng)業(yè)企劃書（Restaurant business plan）Restaurant business planThe preparation of restaurant before opening is very important to the restaurant opening and opening, and it is also a challenge for professionals engaged in restaurant management. Using the countdown method, the restaurant opening preparatory

2、 work as a project to operate, the practice proved that the operability is very strong.First, the restaurant preparatory tasks and requirementsThe preparatory work before the opening of the restaurant is mainly to establish the Department operation system, and to fully prepare for the operation, ope

3、ning, and after the operation in human, financial, material and other aspects, including:(1) determine the jurisdiction and scope of responsibility of each department of the restaurantAfter the department heads to the post, first of all to be familiar with the layout of the restaurant, the best can

4、field observation. Then according to the actual situation, determine the jurisdiction of the restaurant and the main responsibility range of each department, in written form to submit specific suggestions and ideas to the chief supervisor. The top management of the restaurant will convene the releva

5、nt department to discuss and make a decision. In the division of regional and responsibility, managers of various departments should start from the overall situation and have a good sense of service. According to the specialized division of labor request, the dining room cleaning work carries on the

6、 centralized management. This is conducive to the unification of standards, the improvement of efficiency, the reduction of equipment investment, the maintenance and maintenance of equipment and the management of personnel. The division of responsibilities should be made clear and determined in writ

7、ten form.(two) design the organizational structure of each department of the restaurantTo the scientific and reasonable design of organization, restaurant all departments should consider all relevant factors, such as: the size of the restaurant, grade, decoration layout, facilities and equipment, ma

8、rket positioning, management policy and management objectives.(three) make a list of goods purchaseThere are many affairs before the restaurant opening, and the purchase of the goods is a very energy consuming work. It is very difficult to accomplish this task only by purchasing, and the management

9、departments should assist them to complete it together. Both purchasing and restaurant departments should consider the following issues when making purchasing lists of various departments of the restaurant:1. The architectural features of our restaurant.The types and quantities of the purchased good

10、s are closely related to the characteristics of the buildings. For example, the number of cleaning equipment is directly related to the number of restaurants, as well as the dining car in the dining room, and whether it can be done until the dishwasher.2, the restaurant design standards and target m

11、arket positioning.Restaurant managers from the restaurants actual situation, according to the design standard, according to the national industry standard production list, it should also be based on the target market positioning in the restaurant, considering the target market demand for the restaur

12、ant, the dining environment preference, and in the consumers behavior.3, the development trend of the industry.Restaurant management personnel should pay close attention to the development trend of the industry, in terms of equipment should have some advanced consciousness, not too traditional and c

13、onservative. For example, restaurants reduce gold, red tableware and layout, add some elegant arrangements and so on.4, other circumstances.The relevant departments and personnel should also consider other related factors, such as the occupancy rate, the capital status of the restaurant and so on wh

14、en making the material purchase list. The design of purchasing list must be standardized, usually including the following columns: Department, number, name of goods, specifications, units, quantities, reference suppliers, remarks and so on. In addition, the department needs to determine the standard

15、 of the related goods while making the purchase list.(four) assisting purchasing;The restaurant department doesnt directly undertake purchasing tasks, but the work of the opening and opening after the operation of a greater impact, therefore, the restaurant departments should pay close attention to

16、and participate in the procurement work properly. This will not only reduce the burden of the procurement staff, but also to a large extent to ensure that the goods meet the requirements. Every department supervisor in the restaurant should check the purchase list regularly, check the goods in place

17、, and check the frequency,Should be gradually increased with the approaching of practice.(five) participate in or take charge of the design and manufacture of uniformsRestaurant departments involved in the design and production of uniforms, is the practice of the restaurant industry.(six) prepare th

18、e work manual for each department of the restaurantThe work manual is the work guide of the Department, and also the basis for the training and assessment of the staff. Generally speaking, the workbook should include job responsibilities, working procedures, rules and regulations, and operation form

19、s.(seven) participate in the recruitment and training of employeesRestaurant staff recruitment and training, the Department responsible for the Department responsible for the joint responsibility of the restaurant. In the process of employee recruitment, according to the general requirements of the

20、restaurant work, the applicant preliminary screening, and the restaurant is responsible for the highest person responsible for the admission pass. Training is a major task before the opening of the restaurant department, each department supervisor should from the reality of this restaurant, formulat

21、e feasible department training plan, selection and training of department trainers, guiding the preparation of specific teaching plan, implement supervision and training plan, and ensure the training operation to achieve the desired effect.(eight) establish property archives of each department of a

22、restaurantBefore the opening of the restaurant began to establish various departments on the day after the restaurant property files, each department management is particularly importantSignificance。 Many restaurant managers have lost the chance to master first-hand information because of neglecting

23、 the job during this period.(nine) follow up the progress of the restaurant decoration project and participate in the acceptance of all departments of the restaurantThe acceptance of all departments of the restaurant, generally by the decoration, investors, management, restaurant departments and oth

24、er departments to participate. Restaurant departments involved in the acceptance, to a large extent to ensure that the quality of the decoration to meet the standards required by the restaurant. All departments of the restaurant should design a restaurant acceptance check list according to the situa

25、tion of the restaurant before participating in the acceptance, and participate in the corresponding training of the Department personnel. After acceptance, departments should preserve a checklist for days after the tracking check.(ten) be responsible for cleaning the whole shopIn the whole shop infr

26、astructure cleaning work. Each department of the restaurant is responsible for all the infrastructure cleaning work in the respective areas, and also responsible for the cleanliness of the public areas such as the lobby. The success of infrastructure cleaning before opening directly affects the prot

27、ection of finished products in restaurants. Many restaurants leave a permanent regret for the neglect of the work. The restaurant each department should layer and the restaurant before opening the top management and related responsible departments, construction departments jointly determine the clea

28、ning plan, then clean the knowledge and skills of each department staff training for each department is equipped with instruments required and cleaner, and the cleaning process for inspection and guidance.(eleven) the simulated operation of the DepartmentRestaurant departments in the preparatory work is basically in place, you can carry out the Department simulation operat