What do you need to pay attention to when opening a coffee shop? is there any difference between opening a coffee shop and opening a restaurant?

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To open a restaurant, many people have thought about the way to start a business. This is a relatively easy way to start a business. However, before opening a restaurant, have you ever done any market research or made a plan for yourself? The establishment of a plan can often play a role of supervision. It doesn't mean that you have to follow the plan step by step. But a good plan is really important.

I. tasks and requirements of the preparation for the opening of the restaurant

The preparatory work before the opening of the restaurant is mainly to establish a departmental operation system, and to make full preparations for the opening and post-opening operation in terms of people, financial, material and other aspects, including:

(1) to determine the jurisdiction and scope of responsibility of each department of the restaurant

After each department director arrives at the post, first of all should be familiar with the plane layout of the restaurant, had better be able to inspect on the spot. Then, according to the actual situation, determine the jurisdiction of the restaurant and the main scope of responsibility of each department, and submit the specific suggestions and ideas to the chief executive in writing. The top management of the restaurant will convene the relevant departments to discuss and make a decision. In the division of regions and responsibilities, the managers of various departments should proceed from the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of the restaurant is managed centrally. This is beneficial to the unification of standards, the improvement of efficiency, the reduction of equipment investment, the maintenance of equipment and the management of personnel. The division of responsibilities should be clearly defined and determined in writing.

(2) designing the organization of various departments of the restaurant

In order to design the organization scientifically and reasonably, the heads of various departments of the restaurant should comprehensively consider various relevant factors, such as the scale, grade, decoration layout, facilities and equipment, market positioning, management policy and management objectives of the restaurant.

(3) to draw up a list of goods purchased

There are many affairs before the opening of the restaurant, the procurement of operating goods is a very energy-consuming work, it is very difficult to complete this task only by purchasing, and each management department should assist it to complete it together. Whether it is purchasing or restaurant departments, the following issues should be taken into account when drawing up the purchase list for each department of the restaurant:

1. The architectural features of this restaurant.

The type and quantity of goods purchased are closely related to the characteristics of the building. For example, the number of some cleaning equipment is directly related to the number of seats in the restaurant, and for example, the receiving car in the restaurant has to consider whether it can reach the dishwashing room, and so on.

2. The design standard and target market orientation of this restaurant.

The restaurant managers should proceed from the reality of the restaurant, according to the design standards, with reference to the national industry standards, and at the same time, according to the target market positioning of the restaurant, consider the demand for restaurant supplies in the target source market, the preference for the dining environment, and some behavior habits during consumption.

3. Development trend of the industry.

Restaurant managers should pay close attention to the development trend of the industry, should have a certain sense of advance in the allocation of items, and should not be too traditional and conservative. For example, restaurants reduce such as gold, bright red cutlery and layout, increase some light and elegant arrangements, and so on.

4. Other situations.

When drawing up the material purchase list, the relevant departments and personnel should also consider other relevant factors, such as the rental rate, the financial status of the restaurant and so on. The design of the purchase list must be standardized and should usually include the following columns: department, serial number, item name, specification, unit, quantity, reference supplier, remarks, etc. In addition, while drawing up the purchase list, the department needs to determine the equipment standards for the relevant items.

(4) assist in procurement

Although the head of each department of the restaurant does not directly undertake the procurement task, this work has a great impact on the opening and operation of each department. Therefore, the head of each department of the restaurant should pay close attention to and properly participate in the procurement work. This can not only reduce the burden on procurement personnel, but also to a large extent ensure that the items purchased meet the requirements. The heads of various departments of the restaurant should regularly check the purchase list to check the availability of various items, and the frequency of inspection should gradually increase with the approach of opening.

(5) to participate in or be responsible for the design and production of uniforms

It is a common practice in the restaurant industry for all departments of the restaurant to participate in the design and production of uniforms.

(6) compiling work manuals of various departments of the restaurant

The work manual is not only the work guide of the department, but also the basis of staff training and assessment. Generally speaking, the work manual should include job responsibilities, work procedures, rules and regulations, operation forms and so on.

(7) to be responsible for the infrastructure cleaning of the whole store

In the infrastructure cleaning work of the whole store. Each department of the restaurant is not only responsible for all the infrastructure cleaning work in the area, but also responsible for the cleaning of the lobby and other related public areas. The success of infrastructure cleaning before opening has a direct impact on the protection of finished products of the restaurant. Many restaurants leave permanent regrets because of their neglect of this work. Before opening, each department of the restaurant shall work with the top management of the restaurant and the relevant responsible departments to determine the infrastructure cleaning plan of each department, and then train the staff of each department in cleaning knowledge and skills, equip each department with the necessary appliances and detergents, and inspect and guide the cleaning process.

(8) simulated operation of the department

After all the preparatory work is basically in place, each department of the restaurant can simulate the operation of the department. This is not only a test of preparatory work, but also a solid foundation for formal operation.

(9) to participate in staff recruitment and training

The recruitment and training of the staff of each department of the restaurant shall be jointly responsible for by the heads of the departments of the restaurant. In the process of staff recruitment, candidates are initially screened according to the general requirements of the restaurant, while the top person in charge of the restaurant is responsible for good admission. Training is a major task before the opening of the department. The heads of various departments of the restaurant should proceed from the reality of the restaurant, formulate practical departmental training plans, select and train departmental trainers, and guide them to prepare specific teaching plans. supervise the implementation of the training plan and ensure that the training Dingzuo achieves the desired results.

(10) to establish property files of various departments of the restaurant

Before opening, it begins to establish the property files of various departments of the restaurant, which is of great significance to the management of all departments of the restaurant in the future. Many restaurant department heads lost the opportunity to get first-hand information because they ignored the work during this period.

(11) follow up the progress of the restaurant decoration project and participate in the acceptance of various departments of the restaurant

The acceptance of each department of the restaurant is generally attended by the decorator, the investor, the manager, the head of each department of the restaurant and other departments. All departments of the restaurant participate in the acceptance, which can to a large extent ensure that the quality of the decoration meets the standards required by the restaurant. Before participating in the acceptance inspection, each department of the restaurant shall design an acceptance check list according to the situation of the restaurant, and train the personnel of the participating departments accordingly. After acceptance, the department should keep a checklist for future follow-up inspection.