But some kitchens employ 30 people, such as a Chinese-style hotel on Zhongshan Middle Road. Because its positioning is relatively high-end, the dishes range from Chinese dishes to various Western pastries, and the production requirements are also very high, so the number of personnel will naturally be doubled. has increased, but here, the food prices are 60 to 70% higher than those in ordinary restaurants. There are four common ways to find a chef: First, the boss directly orders the chef. This method is mainly suitable for small restaurants. The boss goes to a restaurant with a similar positioning to his own. If he thinks the food is better, he will try to recruit people in this restaurant. The advantage of Dianjiang is that the boss can understand each chef's skills and maximize their respective values. In Hangzhou, the salary of a top chef in a small restaurant is generally around 3,000 yuan, while that of an average chef is more than 1,000 yuan. In Hangzhou, another way is through the Hangzhou Catering and Hotel Industry Association, which can provide free chef introduction services. The Guild will also provide simple guidance on how many people are needed in the kitchen of a newly opened store. The consultation hotline is: 87216673, 87216674. Another way is to contract it out to others. After finding a head chef, the head chef is responsible for recruiting people. For a 300-square-meter restaurant, depending on the type of dishes and the positioning of the grade, the monthly contracting fee for the head chef ranges from 10,000 yuan to 40,000 yuan. This money is used to pay for the salaries of kitchen employees. The boss will sign a contract with the head chef to ensure the production of dishes and gross profit margin, and at the same time ensure that the health inspection and fire inspection of the competent department pass. This method is more worry-free for the boss, as he only needs to control one head chef. The disadvantage is that if the boss fails to manage the chef well, once the cooperation with the chef ends one day, the entire kitchen staff will have to be replaced, which will have a greater impact on the operation of the entire restaurant. Moreover, if someone is hired to contract the kitchen, the head chef can only make money by deducting wages from the kitchen employees. The fourth way is to ask a catering management company to do it. As Hangzhou's catering market matures, a number of professional catering management companies have emerged. For example, Celebrity and Mingjia Catering Management Company not only has its own investment in Celebrity and Mingjia, Zhonghao Typhoon Shelter, Pianerchuan and other hotels, but also provides services to more than 30 hotels. Export kitchen management in large, medium and small hotels. Hangzhou Baoshancun Catering Management Company, after operating its own directly-operated stores, also began to manage external restaurants. Most of the bosses of these companies are chefs and have a good set of experience in kitchen management. Catering management companies generally have self-invested chain stores with a relatively stable team of chefs. Asking them to manage the kitchen looks similar to personal kitchen contracting on the surface, and they have similar responsibilities. The advantage is that the wages paid to the following employees in individual contracted kitchens are quite arbitrary and often subject to changes, which affects the stability of the chef team. After corporate management, this area of ??operations is relatively transparent, and the management company often brings in some new dishes. Step 5: Customized equipment Kitchen equipment includes three major and small items in the kitchen: electrical appliances (mainly refrigerators), stoves, and washing tables. Recommended purchase locations by senior chefs: Hangzhou Ceramics Market and professional stores on Qiutao Road. Small items mainly refer to small hardware: stainless steel bowls and basins, cutting boards, spatulas, etc. The place of purchase is at the ceramics market or professional store. If you want to find a cheaper place, you can go to the East Station Small Commodity Market in Hangzhou, the Yiwu Small Commodity Market or the small hardware market in Yongkang City. For the same thing, as long as the counter-offer is in place, the goods in these places The price is more than one-third cheaper. Tableware for customers: You can go to ceramics markets or specialty stores. If the restaurant has a high positioning and is known for its special features, it can customize bowls and chopsticks that match the special features. If it is a small stall-style restaurant, in order to save the initial investment as much as possible, some people will buy second-hand goods. Some big hotels often replace tableware, and these replaced tableware are still in good quality when taken to some small restaurants. Some shop owners will contact these hotels in advance and can buy them at a very low price. For those who have never worked in the catering industry, usually after finding a head chef, the head chef will be responsible for guiding the purchase of equipment. This is very important because there are a lot of kitchen equipment on the market, and some of them may look useful, but are actually of little use. An experienced chef knows best what equipment should be used.In addition, urban construction tax and education surcharge need to be paid. The tax amount is 11% of the business tax. There are also some other taxes, which account for a very small share. Dishes Profit Analysis Each store will set a gross profit for its dishes. The level of gross profit depends on the positioning. When making the menu, there should be a basic control direction for the gross profit. In a store, the gross profit of each dish is different. Some dishes may have no profit at all, just to attract customers, while the profit of some dishes may be very high. Currently in Hangzhou, the comprehensive gross profit of small restaurants with a few hundred square meters mostly reaches 40% to 50%. After the store is opened, it must have a good set of financial management. It is best to have a financial report every day in order to track the changes in daily gross profit and adjust the dish prices and other measures in a timely manner. The following is the pricing experience written by a small business owner for this column: the "Qianjiang Shredded Pork" dish, which is available in restaurants of all sizes, must be cheap and have real ingredients; The counterparts next to you are a bit more expensive; you can increase the gross profit for uncommon dishes that you don’t know what they are just by looking at the name; you can increase the price for special dishes that have a unique recipe that only your chef can cook. Turn up again. In short, a well-organized and beautifully printed (or written) menu is a major thing before opening. As for whether you give a discount when the customer pays the bill, it depends on which customer you are dealing with at what time, and it is a temporary decision. During the opening period of a small store, profit promotion is still necessary. What is said above is of course the experience of an operator. Some people also think that special signature dishes are often the main dishes. The main dishes should not be positioned too high and the price should be set cheap. It depends on your own ideas. The gross profit margin of home-cooked dishes is the highest, especially vegetables, because its unit cost and retail price are low. The raw material cost is 1 yuan, and if it is sold for 10 yuan, customers will not have any objection. For example, the current popular local dish, "fried bracken with shredded pork", costs only 1 yuan in raw materials. In some small restaurants in Hangzhou, the retail price is generally set at 10-15 yuan. A fried taro with pickled cabbage is priced at 8-12 yuan, and the raw material cost is only about 2 yuan. Mainly cooking home-cooked dishes has a disadvantage: the turnover is not high, and the final net profit is not much. Therefore, many restaurant owners will introduce some higher-end dishes in their menus, priced at more than 20 to 30 yuan, such as specialty clay pots and seafood. The gross profit margin of seafood in mid-range restaurants can be 50% to 80%. Generally speaking, the price of common seafood is not high. For example, lobster, others sell it for 98 yuan per catty, but if you sell it for 120 yuan, customers will not accept it immediately. Rare seafood is priced very high, but many customers will still accept it. There was once a boss who bought a whole small shark. At first, he put the whole fish in the seafood pool in the lobby and marked the price of 38 yuan/jin, but no customers came to order it. The operator came up with a way to remove the head and tail of the shark, cut it into pieces and sell them piece by piece. The price was raised to 98 yuan, but it was sold out quickly. A consumer psychology can be summed up here: rare things sold too cheaply make people doubt their authenticity; a big fish left whole will make some people afraid to buy it, because customers can't buy it at this time. After confirming that the cut part is the best, it is more reasonable to sell it in pieces. An operator’s experience: The boss works three jobs and runs a 180-square-meter specialty local restaurant with 120 seats. The restaurant is located two stops away from Wulin Square. Initial investment: transfer fee 80,000 yuan, decoration fee (including purchase of kitchen equipment, dining tables, chairs, bowls and chopsticks and other utensils) 153,000 yuan, rent 100,000 yuan, total investment 233,000 yuan. Business status: Average daily attendance is 80%. Last year, the daily turnover was 3,580 yuan, so after one year, not only the cost has been recovered, but also a surplus. Business has declined this year. From January to March, the average daily turnover was about 3,200 yuan, and per capita consumption was about 30 yuan. The daily operating cost of the store is 2,200 yuan. The owner's self-comment: A small store can be run like this because of careful budgeting. Working in this small restaurant every day, the buyer, cashier, and restaurant manager are all shouldered by themselves. There are many trivial things, such as whether the ingredients of dishes in the kitchen are wasted, you have to keep an eye on them. After the guests finish eating, you have to personally observe which dish leaves the most, so that you can make timely adjustments.
During the service process, customers have various requests. If the waiter is inexperienced and causes customer displeasure, he or she may not get business next time. If he comes forward and decides on discounts immediately, customers will feel that the boss is happy and will definitely return the favor next time. Will think about coming again. Liu Jianju, general manager of Hangzhou Baoshancun Catering Management Company, believes that in order for a restaurant to operate successfully, all eight elements are indispensable: location, positioning, price, environment, service, advertising, marketing, and finance. control. The service refers to the comprehensive service, including what kind of dish service is provided. It not only pays attention to the quality of the dish itself, but also uses the dish itself to provide customers with a cultural connotation, etc. Judging from the catering consumption in Hangzhou, there are more and more cases where two or three people eat out. Some small specialty restaurants with good environment and good dishes are particularly favored by this consumer group. Opening a restaurant is by no means just about serving out a few delicious dishes. It must be very user-friendly in every detail, so that customers can truly feel comfortable and feel that entering the store is a pleasure. For example, when the boss is trying a dish, he can't just take one bite to decide whether the dish is good or bad. Because the customers sit at the table for a long time, the boss needs to pay attention to whether the dish will make the guests feel bad when it is cold. eat? After a table of dishes is eaten, if the fruits presented are not very good, it will ruin all the good impressions in front of it. For another example, during decoration, the table was ordered and it looked good, and the chairs were very comfortable when I tried to sit on them, but when customers sat down to eat, they still felt uncomfortable. Why? Because the heights of tables and chairs are not properly matched, customers will feel tired if they sit for a long time. There are a lot of these details even in a small restaurant. When opening a store, you need to think more from the customer's perspective. Be wary of entering the catering industry recently. Due to the SARS epidemic in Hangzhou, the catering industry in Hangzhou is facing a severe test. The daily turnover of small restaurants has dropped from the usual 10,000 yuan to 3,000 yuan, and from the original 2,000 yuan to 400 yuan... The catering business is generally bleak. Many people in the catering industry are worried that even after the epidemic is brought under control, it may still have an inertial effect and business may not be able to return to its original state immediately. If the business of a newly opened store is not good at the beginning, it will involve many problems such as insufficient capital turnover, low enthusiasm of staff, and unguaranteed quality of dishes. It is often difficult to operate normally again. It is still necessary to choose the right time to open your business. 1. Find the business address 2. Sign the lease contract and obtain a copy of the real estate certificate (for business license and health permit) 3. Find the decoration team to produce construction drawings and report to the fire station and health supervision office 4. Obtain approval from fire protection and health supervision After completing the paperwork, start construction according to the drawings. 5. Don’t stop at this time. Go to the Industrial and Commercial Bureau to contact the investment matters and verify the capital report (local Industrial and Commercial Bureau). 6. After the project is completed, report to the fire and sanitation inspection site. 7. After passing the test , go to the Health Supervision Office to apply for a health license. 8. Hold the certificate; go to the Industrial and Commercial Bureau; 8.1 get the certificate first; fill in, and get the name approved (referred to as: naming) 8.2 then get the certificate; fill in the certificate and register the enterprise (at this time, you need to apply for the certificate) The industrial and commercial authorities present your health license, real estate certificate, lease contract, capital verification report) 8.3 All procedures are completed, and you will receive your business license after 5 working days. 9. Go to the tax authorities with your business license; 10. Go to the Bureau of Quality and Technical Supervision; 11. Go Bank account opening procedures. The fee is about 1,000 yuan