In the rapidly developing society, business plans are used in many places, which is a feasible business report used by entrepreneurs to obtain cooperation support or venture capital before the establishment of start-ups. How should we draft a business plan? The following is my carefully organized innovative business plan for healthy eating (5 selected articles), hoping to help you.
Healthy Eating Innovation and Entrepreneurship Plan 1 Business Purpose:
1. Make use of the existing member resources of the restaurant, organically combine the fitness venue with the restaurant, and form a catering enterprise with fitness as the leading brand, integrating leisure, catering, water bar, bar and western-style fast food, and advocating fitness and leisure restaurants.
2. Expand the organic combination of exercise, fitness, diet and nutrition, and restore the people to a brand-new catering enterprise with the adjustment of diet structure and balanced nutrition.
3. Based on the combined effect of Pafik's sports and fitness brand, a sports restaurant is formed.
Business areas:
3000 square meters, 200 leisure seats
Business objectives:
1, set up a dining table for 200 people;
2. Per capita consumption of 40 yuan; Two meals a day
3. Daily sales: 200 people × 40 yuan/person = 8,000 yuan/meal.
(According to the afternoon market: 60% attendance, 70% attendance in the evening market)
Afternoon market: 8000x60%=4800 yuan/day; Night market: 8000x7%=5600 yuan/day.
Afternoon market+evening market = 10400 yuan/day.
4. Monthly sales: afternoon market+evening market = 10400 yuan/day x30 days =3 1 yuan/month.
Set department:
I. Front Office Service Department: 22 people
Restaurant manager; 1 person, totaling 5000 yuan.
Supervisor: 1 person 1200—— 1500 yuan/person, total 1500 yuan.
Head Waiter: 2 people 800- 1000 yuan/person, totaling RMB.
Services: 14 people 600-800 yuan/person, total 1 1200 yuan.
Room delivery: 600-800 yuan for 4 people, totaling 3,200 yuan.
Second, the kitchen department: 18 people:
Chef; 1 person
Western chefs: 3 people. Hetai: Three people.
Case: 3 people West Point: 2 people
The total is 26,000 yuan.
Third, the bar: 800- 1000 yuan for two people, altogether.
Four. Cashier: 1000 yuan for 2 people, totaling RMB yuan for each person.
Verb (abbreviation of verb) Part pa: 4 people/person 550 yuan, totaling 2200 yuan.
6. Warehouse management: 1 person 1 ten thousand yuan/person, total 1 ten thousand yuan.
Seven. Finance:/kloc-0 per person, 1. 500 yuan per person, total 1.500 yuan.
Eight. Purchase: 1 yuan/person, totaling yuan.
Nine, business accounting:
1, monthly sales: 3 1 yuan/month gross profit margin: 68%.
2. Gross profit: 3 1 yuan/month x68%=2 12 160 yuan/month.
3. Personnel salary: 59,600 yuan/month.
Healthy Eating Innovation and Entrepreneurship Plan 2 The catering industry is a huge market and there are quite a few people from this industry. After all, the threshold for catering is relatively low. From five-star hotels to fast food or street snacks. How to successfully start a business in the catering industry is an experience and plan that many people want to know. The business plan of catering investment may be helpful to you through specific case analysis.
I. Project Name
xxxx
Second, the entrepreneurial goal
Develop a green catering brand with "xx" as the registered trademark, and establish a restaurant with rich cultural characteristics through reasonable and effective management and investment. Xx cultural restaurant has become a fashion for catering operators to build stores, mainly because consumers also like to eat in this environment. Let consumers know some local historical knowledge in the process of eating, and customs and culture are its greatest advantages. This kind of restaurant will not be eliminated in the short term. Of course, it also depends on the level and depth of restaurant culture excavation.
Third, the restaurant market analysis
1, brand restaurants: brand restaurants such as xx Genxiang and xx Jia have become synonymous with "state-owned enterprises", but they are on the verge of elimination due to lack of progress and low management level.
2. Hotel restaurants: Because of its "high threshold" public image and bookish management style, most consumers are turned away, except for restaurants in Jinjiang Hotel, Jiayuan International Hotel and Crowne Plaza Hotel, others are struggling to operate.
3. Folk culture restaurant: Because of its unique store design, novel dishes and reasonable prices, it has become the main restaurant for citizens to consume. Among them, the representatives are: folk custom-XX, Chongqing Caigenxiang; Xx, etc. To sum up, if you want to succeed quickly, you must take the road of folk culture restaurant. With the steady and rapid economic growth, the income level of urban and rural residents has improved significantly, and the catering market has shown a strong development momentum. At present, in China's catering market, Chinese-style dinner is the mainstay, while western-style dinner is gradually emerging, but the scale is still small; Foreign fast food is the main fast food, and KFC, McDonald's and Pizza Hut are the main players in the market. Chinese fast food is booming, but it can't compete with "foreign fast food" at present. Compared with the successful marketing model of specialization, branding and chain of foreign fast food. The development of catering in China is obviously inferior. How to occupy that part of the market is a problem we need to solve. As people pay more attention to their own health and food safety. However, after the exposure of obesity caused by long-term consumption of foreign fast food fried and high-energy food. Food safety has become a hot topic? How to give consumers a safe diet has become the theme of the future development of the catering industry. It can be predicted that it will be the development trend of catering industry in the future to advocate green consumption by using the concepts of environmental protection, health and safety. The proposal of green characteristic catering is actually the progress of social civilization and a new concept of catering culture. In the next few years, the business model of catering industry in China will be diversified, the internationalization process will be accelerated, and green cultural catering will surely become fashionable, which undoubtedly brings opportunities for investing in green catering industry.
Fourth, market research.
Before deciding to invest, it is necessary to conduct a detailed market survey to specifically understand the target consumer groups and competitors (including financial status, operating conditions, number of employees, etc.). ), their business circle, and the legal procedures, lease contracts, supplier relations and so on related to the catering industry. The catering consulting company is responsible for specific projects. Location conditions: the business district must have three conditions: office center, commercial center and residential center, and it must be a standard facade with convenient transportation, broad vision and parking space within 50 meters. Dozens of cars must be parked at or around the selected site (excluding the parking lot). The selected floor does not exceed the third floor (preferably the second floor or the first floor), and the rent does not exceed 40 yuan/m2. Catering consultants should be responsible for site selection.
Five, catering characteristics
Sichuan, Guangdong, Lujiang and Beijing Daronghe Cuisine, which are mainly based on secret recipes, promote the green food culture of Bayu and Chongqing, and the dishes are unique; And set up a food research and development room with catering consulting company as its main responsibility, produce two innovative dishes every week and change the menu once every quarter to ensure that the products are available to everyone, excellent for everyone and stable in quality. The dishes are based on Bayu culture and take exotic fresh raw materials as allusions. The R&D hall has innovated dishes that are consistent with the decoration style, green, nourishing and healthy, and have good color and fragrance. Thirdly, arrange a set of four-season special nourishing packages (beauty, fitness and ecology), and finally use two special wedding banquets (omitted) and special birthday banquets (omitted) to increase the income of the restaurant.
Sixth, the positioning of the target market.
Green catering industry acceptable to middle and high income earners. Customer base: individual and private owners+white-collar workers+others.
Seven, the market strategy
Product standardization, standardization, scientific management and chain operation. It also introduces Huang Xiaoping's Ten Regular Management Law which is superior to Hongkong's Five Regular Management Law. The catering consulting company is responsible for the implementation.
Eight, restaurant design
1. The design of the whole restaurant reflects the cultural style of Bayu, and the color is slightly lighter than walnut. Bayu culture covers the whole restaurant.
2. Although it is a cultural green restaurant, guest facilities, especially bathroom facilities (washbasin, toilet, hand dryer, toilet paper, etc. ) strive for high-end.
3. Dining chairs, tables, bowls, plates, spoons, chopsticks racks, food containers, clothes sets, chopsticks sets, curtains, tablecloths, oral cloths, clothes, reception desks, water labels, etc. Must be customized and marked with restaurant logo.
4. There should be more than fifteen private rooms (guests like to eat in private rooms more and more), all of which are made of floor-to-ceiling glass. The purpose board is used on the ground, the wall has a special hole for passing vegetables, and the room is equipped with an internal telephone. Deluxe rooms must be equipped with TV, sofa and other equipment)
5. The lobby should have 25 standard meters that can accommodate ten people (the distance between the platform landing and employees and customers should also be deducted). Better have a stage. Anti-slip 80 cm brick is laid on the ground, and warm fluorescent lamp is used as the main light source on the ceiling (saving electricity and improving brightness).
6. The bathroom should be paved with non-slip floor tiles, and the area should not be too small. Staff toilets are separated from guest toilets.
7, the kitchen spectrum anti-skid floor tile, fire head must be around 10. Including cold dish room, snack room, dishwashing room, warehouse and Dutch room. The kitchen shall not be less than 300 square meters.
8. The whole restaurant includes: sales reception area (large desk, sofa), bar (with enough space for drinks), cashier warehouse (2), office, utility room, dressing room, power distribution room, sound control room, etc.
9. Name of the private room: use the old city gate of Chongqing 17th Road or the old place name of Chongqing (there are pictures or photos of its origin in the private room), or use the movable private room name (such as Wang Fu, Lifu and Zhaofu). ), hang the guest's surname in front of the door when eating).
10, the door plaque is made of wooden signboard (bronzing).
1 1, with the word "xx" on the door or in the front hall.
12, the guest's reservation is carved in wood.
13, the picture frame of Chongqing food culture (Chongqing folk songs and children's songs) is hung in the corridor of the private room, and the source allusions of our special dishes are hung in the hall.
14, Stefanie Chongqing or Chongqing Xiehouyu comics are hung in the toilet.
15. The menu is specially designed. Our famous dishes are all photographed in color, and "wine list" is printed on every page of the menu.
Nine. Investment cost budget
1. Decoration: 1.3 million.
2. Kitchen equipment: 300,000 yuan
3. Lighting equipment, air conditioning (without central air conditioning), toilet, office and cashier: 800,000 yuan.
4. Dining room utensils: 300,000 yuan
5. Pre-advertising fee and opening ceremony:10.5 million yuan.
6. Working capital: 500,000 yuan * * Fund reserve: 3.5 million yuan (including unforeseen expenses) plus 500,000 yuan * * rent of 4 million yuan.
X. Staffing
1, kitchen: 50 people
2. Floor (including logistics): 70 people.
General Manager: Responsible for the operation of the whole restaurant.
Lobby manager: assist the general manager and be responsible for floor management.
Sales manager: assist the general manager and be responsible for the sales of the restaurant.
Work supervisor: responsible for the regional management of floors.
Minister of work: assist the director to refine each subdivision.
Nutrition Orderer: specializes in ordering food, nutrition side dishes and recommending dishes for guests.
Salesperson: responsible for the sales guidance and return visit of the restaurant.
Attendant: Provide service for guests.
Welcome: welcome the guests and show them to their seats.
Delivery man: responsible for distributing the dishes ordered by the guests to all the dining tables.
Parking attendant: responsible for guiding the guests to the store and taking care of the vehicles of the dining guests.
Warehouse keeper: responsible for the management and receipt of goods in the warehouse.
Cashier: Responsible for the daily settlement of guests' meals.
Bartender: Responsible for the distribution of drinks and the making of fruit bowls.
Cleaner: Responsible for cleaning the whole restaurant.
Buyer: Responsible for the shopping of the whole restaurant.
Art designer: responsible for the publicity of the whole restaurant.
Maintenance worker: responsible for the normal operation of the whole restaurant equipment (including kitchen equipment).
Office director: responsible for the printing, distribution, meeting minutes and daily office work of the whole restaurant.
Audit: responsible for supervising and checking the accounts of cashier, bar and warehouse.
Quality inspector: responsible for the code of conduct of all departments and positions in the whole restaurant. Gfd, quality supervision and so on.
Finance department: responsible for handling all accounts of the restaurant.
Healthy Eating Innovative Business Plan 3 I: Company Profile;
Our customers are college students, surrounding residents and migrant workers. The business area is about 50 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast is mainly southern snacks such as Zhejiang, and of course snacks are also indispensable. Variety, full taste and rich nutrition give diners more choices. For lunch and dinner, there are dishes with different flavors from North and South. Instead of dinner, we provide all kinds of cold drinks, such as juice, thin ice, ice porridge, ice bean sweet soup, frozen coffee, fruit platter and so on. This restaurant adopts the way of buffet fast food, which gives customers a more relaxed dining environment and more choices.
2. Overview of fast food restaurants
1. Our restaurant belongs to the catering service industry, and its name is Yipin San Xiao Fast Food Restaurant, which is a joint venture. Mainly provide Chinese breakfast, such as fried dough sticks, steamed buns and other Chinese snacks and side dishes. Lunch and dinner are mainly cooking and smokeless barbecue.
2. Yipin San Xiao fast food restaurant is located in the commercial pedestrian street of South Street. It started as a small fast food restaurant and will gradually develop into a Chinese fast food chain like KFC and McDonald's in the future.
Hiring a chef with many years of experience, with our wisdom, professional management knowledge and dedication to this cause, will definitely lead the way in this industry.
Third, the business objectives
1. Because it is located in the commercial street, its customers are relatively rich, but there are also many competitors. In particular, our store has just opened. If we want to open the market, we must work hard on service quality and product quality, further expand the business scope and meet the different needs of consumers. The short-term goal is to gain a foothold in Nanjie Commercial Pedestrian Street and strive to recover the cost 1 year.
2. Our store will open three branches in three years, and gradually develop into a fast food chain group with strong economic strength and certain market share, and make a breakthrough among many fast food brands in the island city and become a well-known brand in the catering market.
Fourth, market analysis.
1. tourists: the target customers of urban fast food restaurants are: ordinary consumers who go shopping and entertainment in the commercial pedestrian street of South Street, accounting for about 50%; Students from nearby schools, store employees and community residents account for about 50%. The number of tourists is sufficient and the consumption level is low.
2. Competitors:
There are four competitors near Yipin San Xiao Fast Food Restaurant, including 1, and the other three are small fast food restaurants. These four hotels have been in operation for more than two years. Xx fast food restaurant runs both Chinese and western food, which is more expensive and has sparse customers. The other three small fast food restaurants have poor hygiene, poor service quality and crowded and messy dining environment. Our store seized the existing disadvantages of these four fast food restaurants and launched marketing strategies such as "good quality and low price" to win a place in the fierce market competition.
Verb (abbreviation for verb) business plan
1, fast food restaurants are mainly for the public, so the price of vegetables is not too high, which is low.
2, vigorously carry out convenient snacks, breakfast should be diverse and cheap, and Chinese breakfast packages should be introduced according to local conditions.
3. Provide economical and nutritious dishes for lunch and dinner, and provide an elegant dining environment.
Healthy Eating Innovation and Entrepreneurship Plan 4 I. Entrepreneurship Background
In recent years, China's catering industry has developed rapidly, with a variety of catering products and a rapid increase in the number of shops. Various types of restaurants and hotels emerge one after another, and the industry competition is becoming increasingly fierce. At the same time, the landing of foreign fast food also poses a severe challenge to the catering industry in China. With the large-scale March of foreign fast food, a new catering business model-chain operation has gradually attracted the attention of practitioners. Chain operation has changed the traditional small-scale production and operation mode, effectively reduced operating costs, expanded market share and brought huge scale benefits to enterprises. People of insight in China have begun to regard chain as an effective means to develop production and operation. For example, Beijing Quanjude Roast Duck Group, Dong 'an Catering Group, Tianjin Goubuli Group, Dalian Bohai Hotel Group, etc. are all at the forefront of the chain operation of the domestic catering industry, which has promoted the large-scale development of the industry. But in general, the chain operation in China, especially in the catering industry, is still in its infancy. Vigorously developing chain operation is an effective way and the only way for the catering industry to improve its economic benefits.
Second, the store profile
Our store is located in the center of university gathering, and its main customers are college students, teachers and migrant workers. The business area is about 80 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast features snacks. Variety, full taste and rich nutrition give diners more choices. Lunch and dinner are mainly healthy dishes. This restaurant adopts the way of buffet fast food, which gives customers a more relaxed dining environment and more choices. The decoration of this restaurant is natural and casual, and at the same time it is very modern. The wall is warm, the kitchen layout is reasonable and exquisite, and the lighting is good. The overall feeling is between the nature of family kitchen and the nature of hotel kitchen.
Initial period (1-March)
The main products are meals aimed at different health conditions of three groups in the city, and the marketing strategy is to occupy the market share of catering and health care drugs in China through active and effective marketing strategies; Establish a good brand image of "green food" and enhance its popularity and reputation; Recover the initial investment and actively promote the market.
Mid-term (1 year)
Consolidate and expand the existing market share, further improve the restaurant management system and improve the scientific management level of enterprises; Set out to prepare for the construction of enterprise identification system, unified characteristic and superior food and unified management mode necessary for brand expansion.
Long-term (2 years)
By then, the restaurant operation has entered a stable and good state. With the strength and influence of the enterprise, when the service scope can no longer meet the needs of potential customers, we will open up new market space and expand the radiation scope and influence of restaurants through franchising.
Third, development strategy.
1, this restaurant should advertise before opening, because the main customer base is aimed at students, and the speed and breadth of information transmission between students are very large, so it is not necessary to spend too much effort on publicity, and simple advertising can be done in the form of leaflets or multimedia.
This restaurant adopts buffet style, with free tea and fresh soup. Moreover, the quality of rice is better than that of competitors, so we can adopt different methods to make the taste different from competitors, give customers more discounts and attract more customers. In addition, our restaurant has also set up unique couple packages according to different festivals, which will also become a major feature of our restaurant.
Many students are used to the 3.1 lifestyle. Many times, in order to save time, they will choose the nearest dining place instead of going to a restaurant far away, so geographically, they will not be too far away from the school gate. When appropriate, the restaurant will also provide take-away service and take corresponding measures according to different situations. For example, more than three orders (including three orders) can be delivered to your door free of charge, and those who order takeout separately have to pay a certain delivery fee, which has another advantage. If someone wants takeout, they will pull two other takeout orders in order not to pay the delivery fee, which will also increase sales.
4. The restaurant uses stainless steel buffet plate, which is economical and environmentally friendly, and the waste cannot be dumped casually. You can contact farmers and let them collect it for free on a regular basis, which can be mutually beneficial. It is reported that competitors are not doing well in this respect, so a good dining environment can attract more customers.
Although the number of tourists will drop sharply during the summer vacation, there are still some students staying in school, nearby residents and migrant workers. At that time, measures such as reducing production and shifting service focus can be taken to improve the business situation during the summer vacation. Consider studying for a month in winter vacation, which reduces unnecessary costs.
6. The market economy is developing rapidly, constantly changing and full of vitality. Therefore, we should look at and analyze the development of an enterprise from a long-term perspective, make a long-term plan, summarize the overall situation of each stage of operation, and make the next step of planning. This is a step-by-step development model. After the operation is stable, we can consider expanding our business and adding other services. We can find new markets, do chain operations and gradually build our own brands, so that we can develop into a catering industry that provides food for students. In short, we should look at the problem from a long-term perspective, so as to have the future of the enterprise.
Fourth, the restaurant management structure.
Store manager and cashier 1, chef 1, waiter 2. The business philosophy focuses on the following points:
Main cultural characteristics: health preservation and humanistic care.
Main product features: dietetic protection.
Suggested name of Healthy Eating Innovation and Entrepreneurship Plan 5:
Spicy restaurant (spicy, positioned as a Sichuan restaurant with young, fashionable, loving, spicy and fast elements)
Site selection conditions:
There are five conditions for a standard facade house: a passenger center, a tourist center, an office center, a business center and a residential center. At the same time, it is the largest university community in Leshan, with convenient transportation and broad vision. The only drawback is that there is no suitable parking place, so we can only turn to the underground parking lots of major shopping malls around us.
Market research of catering planning;
After a preliminary market survey in the early stage of investment, our target consumer groups are a huge group of college students and a huge group of residents in Xiaoba Road. Competitors are mainly existing and about to open Chinese restaurants, especially fast food restaurants of major brands in major shopping malls. There are many opponents who are young, fashionable and fast, but few opponents who are loving and hot. The business district where Xiaoba Road is located used to be very developed. After the new business atmosphere is fully created, it will become a huge consumer business circle comparable to Xujiahui in the short term. The legal procedures and lease contracts related to the catering industry have been clarified, and the supplier relationship needs to be strengthened. Perfect, detailed and planned market survey, especially consumer preference survey, needs further development.
Catering features:
Take Sichuan cuisine as the main dish, promote Bashu food culture, design dishes with "spicy" as the main color, and combine spicy food culture and fashion elements with youth, love, spicy and fast. Design fast food packages and actively explore the fast food consumption market and distribution market in Hunan and Jiangxi.
Suggested scale:
Building area 100 square meter, 1 There are 50 square meters of facade shops, and the monthly rent is 33,000 yuan. Planners: 2 chefs, 2 assistant chefs and 4 store attendants (including foreman and cashier), and the total monthly salary is controlled within 1000 yuan.
Preparation for opening:
The contract was signed in mid-February and rent-free for two months. In March, he handled government affairs such as industrial and commercial taxation and fire fighting, personnel recruitment and training, post system formulation, menu design and price design, decoration and in-store decoration, supplier contact, first batch of materials preparation, and network promotion. It was put into trial operation in mid-April and officially opened in May 1.
Opening planning:
The trial operation lasted for two weeks and the official opening ceremony lasted for two weeks. During the activity, you can enjoy the promotion of the activity. Media promotion planning, outdoor venue planning, store layout, promotion activities design, etc.
Investment budget:
Working capital of rent and deposit is 6.5438+0.65 million yuan, investment in fixed assets is 6.5438+0.5 million yuan (decoration is 6.5438+0 yuan, electrical appliances and kitchen equipment is 30,000 yuan, furniture decoration is 20,000 yuan), and working capital of materials is 6.5438+0.5 million yuan, totaling 330,000 yuan.
Operating cost: the rent is 33,000 yuan/month, the water and electricity is 20,000 yuan/month, the labor is 654.38+0,000 yuan/month, and the average promotion is 30,000 yuan/month (concentrated use on holiday days, about 5,000 yuan each time, five times a year, and the rest are 1. 1000 yuan).
Depreciation of fixed assets: the fixed assets are 6,543,800 yuan+500,000 yuan, that is, the average monthly depreciation is 625,000 yuan. The depreciation fund can be used in a revolving way, but it must be renovated after two years.
Profit budget:
The estimated monthly turnover is 6.5438+0.5 million yuan, and the estimated gross profit is 65% (more than 75% of gross profit must be controlled internally, and 6.5438+0% of space should be reserved for discounted sales), that is, 97,500 yuan, 0.625 million yuan for depreciation of fixed assets, 53,000 yuan for cost and 38,250 yuan for net profit. The annual net profit is 459,000 yuan.
Survival analysis:
The break-even point of a single store is 9 1.2 million yuan per month, with an average daily turnover of 0.304 million yuan and an annual turnover of 0/.0944 million yuan. If the annual turnover in the first year is less than 6.5438+0.0944 million yuan, which does not meet the living conditions, it must be adjusted or resold as soon as possible; If the annual turnover in the first year is higher than 6.5438+0.0944 million yuan, you can try to improve your living conditions; If the annual turnover in the first year reaches 6.5438+0.8 million yuan, measures can be taken to consider further development.
Profit distribution:
60% of the annual net profit of 459,000 yuan is used for brand upgrading and continuing to invest in opening stores, that is, 275,400 yuan; 40% of the annual net profit is used for shareholders' dividends, namely 183600 yuan.
Expansion plan:
If the annual turnover reaches 6.5438+0.8 million yuan in the first year, and the funds continuously invested in the net profit are more than 250,000 yuan, three branches will be opened in the second year.
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