Restaurant opening work plan

Suitable for any restaurant with an area of ​​300 square meters or less
1. Confirm the store's precautions: you can't pay the full rent without consulting the certification agency.
1.1 Inspection shop
1.2 Determine the store
1.3 pay the deposit,

2. Precautions for license approval: first consult the application department, and then pay the full rent. The final position in the restaurant----the chef must be recruited immediately after paying the full rent, and must be fully communicated in the future work. . The follow-up work will be carried out together with the permit.
2.1 Consult the business department first
2.2 Application for pollutant discharge permit
2.3 Apply for a health permit
2.4 Application for business license
2.5 If you allow a restaurant to open a restaurant after the consultation, you will pay the full rent.
2.6 Develop a chef's job description
2.7 Formulate the head chef's recruitment instructions
2.8 Introduction to the registration and reception interview chef
2.9 Review and determine the candidate for the chef

3. Determine 90% of the menu considerations: the menu is the general outline of staffing, process setting, decoration style, and equipment placement. This step must complete 90% of the menu
3.1 Determination of categories
3.2 Determine the dishes
3.3 Develop standard recipes
3.4 Initially determine the equipment and equipment required according to the recipe, and pay more attention to the equipment dealer's products in the future work.

4. Determine working hours and work flow notes: The process is the basis for the layout of the hall kitchen. Once it is formulated, it will be put into renovation. It is difficult to change in the future and must be accurately determined once.
4.1 Develop working hours
4.2 Develop kitchen workflow and product sales process

5, determine the decoration style and layout Note: decoration must be considered again and again, once completed, it is difficult to change, so you must make plans and plans after you, please decorate the company together to study. The decoration process must carefully refer to the operation process, the volume area of ​​the equipment and the working mode characteristics. The follow-up work was carried out in parallel with the renovation. The kitchen must be renovated first. ≤ first model network)
The work manual is the work guide for the department and the basis for the training and assessment of the department staff. In general, the workbook should include job responsibilities, work procedures, rules and regulations, and operational forms.
Participation in employee recruitment and training Staff recruitment and training in all parts of the restaurant is the responsibility of the heads of the various departments of the restaurant. In the employee recruitment process, according to the general requirements of the restaurant work, the corresponding candidates are initially screened, and the top person in charge of the restaurant is responsible for the good admission. Training is a major task before the opening of the department. The heads of the various departments of the restaurant should proceed from the actual situation of the restaurant, formulate practical and feasible departmental training plans, select and train the department trainers, and guide them to prepare specific teaching plans and supervise the training. The implementation of the plan and ensure that the training is done to achieve the desired results.
Before the establishment of the property files of various departments of the restaurant, it is necessary to establish the property files of the various departments of the restaurant, which is of special significance for the management of various departments of the restaurant in the future. Many department heads of the restaurant have lost the opportunity to master the first-hand information because they neglect the work during this period. They follow the progress of the decoration project of the restaurant and participate in the acceptance of the various departments of the restaurant. Generally, the decoration party and the investor The management, the heads of various departments of the restaurant, and other departments participate together. The various departments of the restaurant participate in the acceptance, which can largely ensure that the quality of the decoration meets the standards required by the restaurant. Before participating in the inspection and acceptance, all departments of the restaurant shall design a checklist for the acceptance of each department of the restaurant according to the situation of the restaurant, and conduct corresponding training for the personnel of the participating departments. After the acceptance, the department should keep a checklist for future follow-up inspections.
Responsible for the infrastructure cleaning work of the whole store in the infrastructure cleaning work of the whole store. In addition to being responsible for all infrastructure cleaning work in their respective areas, the various departments of the restaurant are also responsible for the cleaning of relevant public areas such as the lobby. The success of the infrastructure cleaning work before the opening of the business directly affects the protection of the finished products of the restaurant. Many restaurants have left a lasting regret because of the neglect of this work. All departments of the restaurant should work with the top management of the restaurant and the relevant responsible department to determine the infrastructure cleaning plan of each department before the opening, and then train the cleaning knowledge and skills of the employees in each department to equip the departments with the necessary equipment and cleaning. And check and guide the cleaning process.
The department's simulation operation department of each department can carry out the department simulation operation after the preparation work is basically in place. This is both a test of preparation and a solid foundation for formal operations.
Second, the restaurant opening preparation plan to develop the restaurant opening preparation plan is the key to ensure the normal operation of the various departments of the restaurant before the opening. There are many forms of opening preparations, and the restaurant usually uses the countdown method to ensure the normal preparation of the opening. The countdown method can be expressed in the form of a table or in the form of a text. The following tables are for reference only.
Table 1: Work Countdown Table Project Decoration Period - Tianyue Daily Trial Business Day Official Business Delivery Date: Year Month Day Table 2: Post Personnel and Basic Salary Setting Table 3: Investment Cost Estimate Table 4: Position and Layout Table 5: Price Positioning and Performance Estimation Analysis