Please help me make an investment budget plan for a small restaurant

The big market and the prospect industry are nothing more than the energy, communications, and financial industries.

The small market, which is more promising, is the industry that is needed by the public and has a high degree of consumer loyalty, such as catering, retail, and production.

Whether it's a job, or a business! You need to choose your interests, find your strengths, and discover your strengths.

1: Consider your interests, do what you love the most, and only make work fun. You can better develop in this industry.

2: Analyze the experience you have and do what you do best. The identity of an expert will make you handy in many things.

3: Here we emphasize the relationship channel, which depends on the accumulation of social life. One more channel equals one more opportunity. Fortune often depends on relationships. This is not without reason.

My opinion and my approach is:

1. Compound interest to make money. That is, this is the profit, the profit rolling. It is equivalent to putting money at usury, and when you get the profit, you will go to the capital.

2. Duplex to make money. A person with three heads and six arms, and he does not earn much, so many people work for you, many roads earn money for you, and many places make money for you.

3. Use others to earn money for you, liberate yourself, and have time to learn how to make money quickly.

4. Will use the power of capital.

5. Use the power of connections.

6. Be able to use the power of leverage: for example, borrowing the power of others and borrowing the power of capital ......Partner, co-entrepreneurial ......

7. Open source and reduce expenditure!

8. The parasitic method, that is, borrowing large enterprises, can also be a joint stock!

The most important thing for a restaurant is to have an attractive place to make some money. Don't go with the flow, but make your own characteristics. Don't be stingy with money to hire a big chef, and from time to time you will make some special dishes, events, or something.

The most important thing is that the reputation of the store is very important, sometimes I would rather accompany a few dollars to make the customer satisfied, not to lose faith in others, so that naturally there will be more customers.

In addition, the personal reputation of the owner and the service attitude of the staff are also very important.

Hopefully you'll be able to notice this.

I also wish your restaurant more and more prosperous.

Summary. Hello, opening a restaurant is mainly a one-time investment, decoration, rent, depending on whether you transfer or your own all redecoration, generally 80 square rent a year to about 10w, decoration to about 5w, other purchases on 2w-3w, will not exceed 20w, of course, depending on what kind of location you choose, how to decorate, this has a lot of flexibility, it is recommended: the first investment stage to reduce the cost as much as possible, so that a certain period of time in the business situation in the increase in the file.

If you want to open a 1,000-square-meter Chinese restaurant, how to make a budget investment? Professional help.

Hello, I understand the problem, I need a little time to reply to the content, thank you for your understanding Hello dear, it depends on the direction you want to do, at least 600 to 8 million.

Hello, opening a restaurant is mainly a one-time investment, decoration, rent, depending on whether you transfer or renovate yourself, generally 80 square rent a year to burn about 10w, decoration to about 5w, other purchases on 2w-3w, will not exceed 20w, of course, depends on what kind of location you choose, how to decorate, this intermediate line talks have great flexibility, it is recommended that the first investment stage try to reduce costs, so that a certain period of time in accordance with the business situation in the cover in the file.

Medium and high-end restaurant, 1,000 square meters, about what is the total budget.

About 5 million or so, if it's all done, pro.

Equipment, decoration everything about 5 million!

Yes, dear, that's just an approximate number.

A 1,000-square-meter restaurant has about a lot of money.

The turnover capital is around 180 to 2 million. Of course, the more liquidity, the better.

If you are really optimistic about the store, it is best to choose to sign a long-term contract, but the shorter the payment method, the better, for example: the lease contract period is five years, and the payment method is three months or half a year;

2.Choose the model of your Chinese restaurant, it is best to be able to dine-in, but also provide a certain delivery service, if the store is surrounded by white-collar workers, the noon break is shorter, most of them will choose to order fast food, correspondingly, you should print some simple and generous orders, distributed to white-collar workers in various regions, but on the menu to indicate how much more than the amount to deliver the order, because you are a store and delivery of food, so it is different from simply do delivery of fast food restaurants;

3.The recruitment and training of waiters must have the characteristics of your store, such as uniform clothing, unified slogan, and remember that although they are only waiters, if the mobility of this part of the staff is too large, it will definitely seriously affect your operation;

4.For example, the orderer needs to be able to understand the inventory of the day's dishes, which need to be sold as much as possible, and which may be out of stock, which can be used in a way, such as setting up a large whiteboard in a place where only waiters go in and out, and marking the inventory raw materials of the day with a pen on it;

5.Chefs and kitchenware equipment, how to turn over your table faster, make full use of the table, maximize the attendance rate, at the same time, but also to keep up with the needs of customers, can not let guests wait for food in the store for too long, these must consult experienced peers or directly hire an experienced person to manage;

6.The budget of the cost is mainly two parts: fixed expenses, including store rent, kitchen equipment, tables and chairs, which are all one-time investment in the early stage; Variable costs, monthly labor costs, daily purchase costs--- this is the difficulty, as far as possible to use fresh dishes, because the guests are very smart, if your dishes are not fresh, people will eat it, and then gradually do not come;

7.To retain guests as much as possible, you can launch membership cards, discount cards, a series of small gifts, etc., to attract customers to come back to spend.

If you are planning to open a restaurant, what do you want to budget first, where are you going to start? What is the location, open a restaurant, and then you have to take the rent of the house into account. There is also the size of the restaurant, the labor required, and some hardware equipment required for the product.

These are some of them. Advance budgeting is required.

Rent, store decoration, kitchen equipment, front office equipment, tableware, at least sixty or seventy employees in the front hall and back kitchen, these are the most basic investments, how much money depends on how you want to get it, where do you want to open a store?

2. Rent budget.

When opening a restaurant, the choice of store should be carefully considered, including public facilities, parking spaces, garbage stations, etc. When investors don't know much about the rental situation of a certain lot, they can refer to the surrounding rental costs**.

3. Decoration and equipment cost budget.

The decoration of the restaurant includes the façade, the hall and the kitchen, if it is a small and medium-sized restaurant restaurant, the façade and hall decoration should be simple, bright, hygienic and elegant. Kitchen decoration should be based on hygiene, combined with convenient operation of chefs and staff, and convenient for the function of oil smoke and sewage discharge. If you can save, you can save, and avoid luxurious decorations to reduce excessive investment in the early stage of business.

When estimating the cost of equipment and facilities, transportation costs and installation and commissioning costs should also be included. Facilities and equipment include cooking equipment, storage equipment, refrigeration equipment, transportation equipment, processing equipment, washing equipment, air conditioning and ventilation equipment, safety and fire prevention equipment in the kitchen.

Fourth, labor cost budget.

The labor cost of restaurants and restaurants is made up of the salaries of managers, service staff, and cooks. It can be estimated by multiplying the salary scale of different personnel by the number of people. The wage level of all types of personnel has an average wage standard in each labor market for reference.

5. Store operating expenses.

Operating expenses include marketing expenses, advertising expenses, procurement expenses, and so on, which is often referred to as working capital. Generally speaking, it is necessary to prepare more funds than the above-mentioned capital budget in order to calmly cope with unexpected costs. If you have limited funds, then you must strictly control the size and grade of the restaurant and the time from preparation to normal operation within the limits of funds, and try to avoid wasting money and time.