How To Open Restaurant,Where do I start with a restaurant? How much can I drive? How big is it? How large a restaurant am I suitable for?
How big a restaurant you want to open depends on your ideas and investment capabilities.
First of all, you have to consider an important question: In addition to the necessary investment, can the remaining money sustain the expenses required for family life? This is also a red line for investment. Here is a small suggestion for your reference:
Restaurants that invest less than 100,000 yuan can invest 30% ~ 40% of your total funds;
If the investment exceeds 100,000, 40% to 50% of the total investment can be considered;
Invest more than one million, you can consider investing 50% to 70% of the total capital;
Investing more than 10 million yuan means that you are already very experienced and you know what to do.
After determining how many restaurants to open, where do you need to spend money to open a restaurant?
House rent, transfer fee, decoration fee, equipment and facilities fee, staff salary, related certificate fee, and some utilities such as water, electricity and fuel.
In this, the rent and labor cost are big, especially the rent, and even the payment method of the rent. Should I pay one for three or half a year? Or annual payment?
Therefore, to open a restaurant, we must predict whether the funds can meet the needs of the restaurant’s opening and subsequent development.
If you are opening a restaurant for the second time, it is recommended that you are in a place you are familiar with, so that you can minimize the risk of investment.
Of course, you can also help to participate in the planning by asking an experienced catering consulting company, but at any time, you must do it, you must reserve a part of the funds for subsequent development or follow-up investment.
How to estimate the turnover of restaurants in the target lot?
The scale is set, and money is not a problem, so we must enter the stage of investigation.
Knowing yourself and knowing one another can only lead you to battle! The same is true for catering. This place is suitable for opening a restaurant. The better way is to estimate the turnover of the restaurant in this area. The specific steps are as follows:
1. Divide the selected area into blocks when surveying. For example, how many restaurants are on A Street? What size is it? what type? How big is the business area? How long have you been in business? How much passenger flow? What level of service, etc.
2. Prepare the above materials, and then compare them to screen out objects close to your goals.
3. To conduct a detailed investigation of the target audience, be sure to choose a restaurant that matches your investment ability as a reference object, so that the plan formulated is feasible, and it will also provide a basis for opening a restaurant in the future.
The turnover can be calculated by the average consumption X passenger flow:
For example, the per capita consumption is 30 yuan, and the passenger flow can be roughly calculated through squatting surveys. For example, there are 150 seats and the attendance rate is 80%. It is expected that 150X80% X noon and 2 meals per night = 240 guests. The turnover is estimated to be 7200 yuan; monthly is 7200X30 = 216000 yuan; for the whole year it is 216000X12 = 2592000 yuan. Generally speaking, the low gross profit margin of catering is about 40%. Therefore, the gross profit for the whole year = 2592000X40% = 1036800 yuan.
Open restaurant cost list, you have to calculate this account
1. Rent expenses. (Generally 4% to 6% of turnover)
Control Method:
A. Increase business hours. (Sub-leasing operation, separate accounting)
B. Increase the turnover rate.
Ｃ. Open takeaway.
D. Try to have a good relationship with the landlord and occupy more houses outside the contract (such as warehouses, carports, etc.)
E. try not to make annual payments, but semi-annual and quarterly.
2. Labor costs. (15% -18% of turnover)
Control Method:
A. There must be no idle people at work.
B. As many people as possible or part-time workers
Such as:
(1) Welcome member (may be front office manager, sales supervisor and concurrently)
(2) Delivery staff (maintenance staff, driver, warehouse management, financial management)
(3) Cashier (Treasurer and Manager)
(4) Office Clerk (Director of Banking Station, Welcome Supervisor)
(5) Water table, roughing and dishwashing
(6) Wok and cutting board
C. Staff costs are relatively high in the three months before opening, and adjustments will begin from the fourth month.
D. Properly adding more semi-finished products to the kitchen can reduce high wages and fewer people. (Timed, piece counted, calculated as much as possible)
3. Fuel cost (including liquefied gas, coke, coal, etc.)
A. Responsibility goes to people, quantification comes to work, and new technologies are used as much as possible.
B. Check the liquefied gas valve and change it regularly
Ｃ. Train employees’ awareness of energy saving, try to “get off early” and “morning shift”
D. Helping dishes (King of Lotus)
Ｅ.steamed stew, wok dishes
F.separate large fire, small fire
G. as much as coke, coal as little as liquefied gas
H.canned liquefied gas must be peeled and weighed
I. Do not switch frequently, use energy-saving stove or solar energy
J . Check the label of diesel oil
４ .Electricity
A. the front hall focuses on air conditioning, neon lights, spotlights, and lighting.
The focus of the kitchen is electric cake stalls, (according to the list, not sold at noon, comprehensive use) fans, (opened in succession) freezer, (timely defrost reduction switch) electric steamer, dough pressing machine, and dough machine.
B. Multiple switches and multi-ampere meters.
C.use energy-saving lamps (good quality, can be returned)
D. Get up early (try to process as little as possible at night, especially with rice)
E. check each morning and afternoon
F. Strict reward and punishment system
(Elevator opens one at night and stops at a high place. Control to the sky and responsibility to people. Make good use of Pingfeng and Low Peaks)
5. Water charges (use of reclaimed water)
A. The focus is on water for boilers, washrooms, water for countertops, water for stoves, sanitary water, drinking water, and domestic water for employees.
B. Wash the dishes and block the drain.
C. In winter, use hot water less frequently.
D .Timely switch water.
E.a special person is responsible for dishcloth washing
F. Sprinkle the front yard with dirty water in summer.
G.long stream of fine water (drop).
H. rough processing water (flowing water).
I. Comprehensive utilization of water.
J. Try to use your own well. (Hot water management, solar energy is good)
6.Depreciation expenses
A. When picking up a store, it is a ready-made store, which improves the return on investment.
B. Do equipment repair and maintenance (furniture waxing)
C. Buy new equipment at the second-hand market.
7. License fee
A. Spend more money for individuals and less money for the public.
B. Have family dinner on the weekend.
C, understanding, understanding, and enthusiasm make it a “base” for the competent department. (Industrial, industrial, tax, fire, labor, health and epidemic prevention, tobacco and alcohol monopoly, temporary residence permit, water withdrawal permit, gas card, electricity card, special permit, environmental protection garbage).Open Restaurant
8. Meal damage fee (0.2% -0.5%)
A. Do your inventory.
B. Responsibility goes to the people and determine the proportion.
C.sharing.
9. Transportation expenses
A. Normal vehicle expenses. (Car hire is worse than car rental)
B. Purchase of transportation assistance and freight.
C.daily “ticket” and so on.
D. fuel tickets are under the unified management of the office director.
(Encourage personal executives to buy cars to subsidize, you can stay in)
10. Maintenance fee (wooden, electrical, iron, porcelain, fabric, other)
A. Plan for major maintenance. (Such as boiler cleaning, etc.)
B.small maintenance set indicators.
C.the appropriate cleaning team to resolve. (Hiring experts, piece-rate)
D.warranty period.
Fabric: Use your bag for one month before transferring to other, and use a small towel as a rag
11. Consumables
Ａ . Front Hall
(1) Napkin, toothpick, vinegar, pepper, etc.
(2) Packaging bags and boxes such as chopsticks and small spoons
(3) Air freshener, fly swatter, etc.
(4) Various types of paper, pen, ink, ink pad, carbon paper, etc.
(5) Alcohol, floating wax
(6) Toilet paper, decontamination powder, aromatic balls, leather gloves, toilet brushes …
(7) washing powder, cleansing, 84 disinfectant, etc.
(8) Purified water
(9) mop, broom, dustpan, rag, copper ball, brush, etc.
(10) Disc, disc cleaning agent, etc.
(11) Rock sugar, tea, sugar, sunflower seeds, pre-dinner, etc.
(12) Disposable tablecloths, gloves, masks, lighters, matches, etc.
(13) Poker
(14) Curtains, window skirts, tablecloths, mouthcloths, etc.
(15) A la carte, a la carte, Kaizi, etc. (to avoid losing) (Striped into a small bottle of zero washing liquid, paper reuse, soap two-in-one, toothbrush, shoe print consumables and hook-up rate)
Ｂ. Kitchen
(1) Whetstone
(2) pot brush
(3) Cleaning tools such as mop, broom, rag
(4) Washing, decontamination powder, steel ball, etc.
12. Washing fee
A.table cloth, mouth cloth, work clothes, table skirt, etc.
B.wash large and small dishes
C.carpet
D 、 Floor (small internal washing, large external washing, internal washing for customers and internal washing)
13. Welfare fees
A. Staff dormitory (subsidy for rent)
B. work clothes and work clothes washing fees
C. staff meals
D.holiday benefits
E. collective birthday
F. various activities
G. training costs
H.medical expenses (health certificate medical examination fee)
14. Telephone fee (communication fee)
ZIC card, internal mobile phone trumpet
15. Publicity expenses (advertising)
Banners, display boards, advertisements, special recommendation cards (linked to activities, public service advertisements are moving, such as “tribute to white soldiers fighting on the SARS line”) (advertise together, such as: and other business offices)
16. Office expenses
Paper, pen, book, ink, manager’s business card, etc. (new, new, refill, supplier)
17. Public relations entertainment (proportionate budget)
Do a good job of annual or quarterly budget of public relations expenses, set up a system, and reimburse according to regulations, the recipients will be responsible for exceeding the amount.
18. Green plant maintenance fee
This is generally a large restaurant company with a large budget. For ordinary catering companies, this cost can be saved. You can buy some artificial plants or flowers, or you can use some good green plants, such as green dill, Evergreen, spider plant, etc., reduce costs.
Opening a restaurant is like building a house, every bit of effort is required. Although the houses are large and small, most of the structures and contents are similar, and the difference is that the costs are different.
No matter what kind of restaurant you want to open, it is essential to do your homework to budget the cost, and then control the cost.
oduct Video: 
Follow us on Facebook 
Product Category
| >Cooking Equipment | >Refrigeration Equipment | >Bakery Equipment | >Food Processing Equipment | >S.S. Furniture
| >Food Display Equipment | >Snack equipment | > | >Furniture | >Small Wares