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. ≤ The first model network to organize the article, the copyright belongs to the original author, the original source all ≥
5.1 Formulate the decoration principle
5.1.1 Customer-friendly principle
5.1.2 Convenient operation principle
5.1.3 Convenient equipment operation principle
5.1.4 Emphasis on business philosophy and in line with the principles of corporate visual identity system
5.2 Initial formulation of restaurant layout
5.3 Selected decoration company
5.4 Drawing review, determine layout
5.5 Determine the decoration style
5.6 determine the basic color of the restaurant
5.7 began to decorate

6, note the fixed post: must communicate with the head chef and work with them to carry out the follow-up work.
6.1 Determine each position
6.2 Determine the staffing of each position
6.3 Determine the shift and schedule
6.4 Determination of staff quarters

7, the preparation of various standardized files Note: Because it is a small-scale store, so try to make all kinds of files simple, pay attention to practical, formal, no loopholes. There is no need to be too numerous and complicated, but the final documents must be made, and there is room for a process document.
7.1 manual
7.1.1 General Staff Manual
7.1.2 Kitchen Employee Handbook
7.1.3 Floor Staff Manual
7.2 instructions
7.2.1 job description
7.2.2 Recruitment Manual
7.2.3 Menu instructions
7.2.4 Form
7.2.4.1 Interview Staff Information Sheet
7.2.4.2 All employee data sheets
7.2.4.3 Inventory summary
7.2.4.4 Daily business report
7.2.4.5 month business report
7.2.4.6 Material requisition
7.2.4.7 Material Acceptance Form
7.2.4.8 Counting Statistics
7.2.4.9 daily expenditure statement
7.2.4.10 monthly expenditure statement
7.2.4.11 Employee resignation application form
7.2.4.12 Employee Appeal Suggestion Form
7.2.4.13 take-out record
7.2.4.14 shift shift record
7.2.4.15 Daily delivery form
7.2.4.16 device record table
7.2.4. Appliance registration form
8. Precautions for employee recruitment: Strictly follow the standards of the fixed post, recruitment instructions, and job description.
8.1 Develop recruitment targets
8.2 Develop a recruitment plan
8.3 Implementation of the recruitment plan
8.3.1 Determine the recruitment route
8.3.2 Interview, examination, test dishes, recording process
8.3.3 Determine the employee's entry into the trial period

9, staff training
9.1 Corporate culture, professional ethics, rules and regulations training
9.2 Instrumentation, work flow, and skill training for each position.

10. Precautions for purchasing equipment and equipment: Before purchasing equipment, you must make a detailed purchase list, and inspect the market to determine a stable supplier with good service. Pay attention to product performance and quality when purchasing to ensure that everything is used.
10.1 Inspect the kitchen equipment market and determine the supplier
10.2 Implementing procurement
10.3 Acceptance Installation

11, debug the device and
11.1 Debugging equipment
11.2 Further determine the equipment equipment record form
11.3 Arranging device administrators

12. Finalize the precautions for dishes and menus: Determine the entire menu, do not change when opening the business, improve the standard recipes, and improve the production standards and quality standards of each dish. And must pay attention to detail quantification.
12.1 Determining categories
12.2 Determine the dishes
12.3 Perfect standard recipes
12.4 Improve production standards and quality standards

13. Start to determine the precautions of each supplier: You must shop around and consider and determine the supplier in terms of quality, price and service.
13.1 Determining Storage Material Suppliers
13.2 Determining Fresh Raw Material Suppliers
13.3 Determine the producer of the promotional materials

14, making a variety of publicity materials
14.1 Making various pop ads
14.2 Making various flyers
15. Debug the entire system to determine the details of the operation
15.1 role playing, respectively, the actual operation
15.2 Please ask relatives and friends as customers to conduct practical exercises.
15.3 Improve the details of various processes and operations and further determine.
16. 7 days of trial operation, constantly adjust the process, modify the documents, and train the employees' precautions: daily summarization, discussion, continuous adjustment of various tasks, continuous running-in between employees, skilled work skills, and revision of various standardized documents. Listening to customers' opinions, customers can express their opinions and give thanks to the coupons.
17. Formulation of opening promotion methods Note: According to the trial business situation, the promotion plan at the opening of the business shall be formulated. The promotion plan must be targeted and tailored according to customer needs.
18, officially opened