Catering project planning letter sample 1
First, the fast food restaurant profile
1. The store hair belongs to the food service industry, the name of the city fast food restaurant, is a wholly owned enterprise. Mainly provides Chinese breakfast, such as doughnuts, small dumplings and other Chinese snacks and small dishes, lunch and dinner to more fried dishes, smokeless grill-based.
2. City fast food restaurant is located in Weihai Road Commercial Walking Street, the inaugural period is a mid-range fast food restaurant, the future will gradually develop into a Chinese fast food chain like KFC, McDonald's.
3.
3. The owner of the urban fast food restaurant is, restaurant manager, chef, all three have 6 years of catering work experience, with our wisdom, talent and dedication to the cause of a heart, will be a leader in the industry.
4. The store needs start-up capital of 10,000 yuan, of which 10,000 yuan has been raised in place, the remaining 10,000 yuan to the bank loan.
Second, the business objectives
1. Due to the location in the commercial street, the source of relatively rich, but there are many competitors, especially the store just opened, want to open the market, must be in the quality of service and product quality on the effort, and to further expand the scope of business to meet the different needs of consumers. The short-term goal is to establish a firm foothold in the commercial pedestrian street of Weihai Road and recover the cost in 1 year.
2. The store will set up 3 additional branches in 3 years, and gradually develop into a strong economic strength and have a certain market share of fast food chain group, in the island city many fast food brands to break through a world, and become a well-known brand in the catering market.
Third, market analysis
1. Customer source: urban fast food store target customers are: to Weihai Road Commercial Walking Street shopping and entertainment for general consumers, accounting for about 50%; nearby school students, store staff, neighborhood residents, accounting for about 50%. The number of sources of customers is sufficient, the consumption level of low-end.
3. Competitors:
Metro fast food restaurant near **** there are four major competitors, including a larger one, the other three are small fast food restaurants. These 4 restaurants have been in business for more than 2 years.? The fast food restaurants are both Chinese and Western, more expensive, and have a sparse clientele fountain. The other 3 small fast food restaurants have poor hygiene, poor service quality and crowded and dirty dining environment. We have seized the existing shortcomings of these 4 fast food stores and launched the "Good Price, Low Cost" program. Good quality and low price? and other marketing strategies, and strive to occupy a place in the fierce market competition.
Fourth, the business plan
1. Fast food restaurants are mainly for the public, so the price of food is not too high, is a low price.
2. Vigorously develop convenient snacks, breakfast should be varied, inexpensive, according to the local conditions of the introduction of Chinese breakfast packages.
3. Lunch and dinner provide economical, nutritious dishes, and provide an elegant dining environment.
4. Always ready to develop new products to adapt to changing market demand, such as the current year to set up the goal of ? Meal delivery to home? service.
5. Operating hours: morning ~ evening!
6. For the above plan, we will divide the work and do our part. We will be in the health, service, price, nutrition and other aspects of the concerted efforts to get more customers.
V. Personnel plan
1. The store pre-opening, the initial plan to recruit how many full-time employees (including how many chefs), how many temporary employees (including chefs) are as follows:
1) Recruitment through the labor market of the city's household registration, have a certain amount of work experience, have a good work ethic, aged between 20-30 years old, and interested in joining the catering industry.
Candidates to the special "Recruitment of workers registration form" and attached to the personal data to the store interview.
2) After the interview, written test, physical examination, and sign a labor contract (including the trial period).
2. In order to improve the overall quality of service personnel, recruited personnel are required to undergo two months of training, the specific content is as follows:
1) develop training programs, determine the purpose of training, develop evaluation methods.
2) Implementation of the training program, the implementation of the study of labor discipline and various rules and regulations.
3) Assessment of the induction, for those who fail to give a suspension to study, deduct 20% of the salary, until qualified. If three times the examination and failed, deduct all the month's wages and benefits.
Six, sales plan
1. Before the opening of a series of publicity corporate work to introduce consumers to the store? Good quality and low price? The sales strategy, will also issue questionnaires, according to consumer demand, improve the store's products and services.
2. The introduction of membership, quarterly cards, monthly cards, so as to attract more customers.
3. Monthly cumulative consumption of 1,000 yuan can participate in the end of the month lottery, the winner (1) can get a gift certificate worth 888 yuan.
4. Monthly cumulative consumption of $ 100 people, gift certificates worth $ 10, $ 200 gift certificates of $ 20, and so on.
VII. Financial plan
All accounts in the store must be timely accounting, expenditure and income of money must be recorded by the accountant or record before use, the use of double-entry bookkeeping, scientific methods of management, so as to avoid confusion in the accounts, daily income should be counted in a timely manner, all the orders of the menu and receipts must be kept in duplicate, in order to verify and All items in the store are the property of the store. All items in the store are fixed assets of the store, shall not be arbitrarily destroyed or taken away, the total monthly income, excluding all costs, the rest into the bank; if after the monthly settlement, the income is higher than the plan, the salary will be adjusted moderately in order to mobilize everyone's enthusiasm for the work, such as found in the work of the hotel property destroyed without reason, will be deducted from the wages or bonuses of the responsible person.
1) the store's fixed assets
tables and chairs n sets
business area of n square meters
freezer n table
stove pieces a number of
2) the daily liquidity of how many million yuan
(mainly used for emergencies as well as temporary stocking)
3) for the accounts, to do the day with the daily account, monthly accounts, quarterly accounts, quarterly accounts. Monthly accounts, quarterly accounts, year-end general ledger, so that the profit and loss of the enterprise in the accounts at a glance, to avoid the blindness of business management.
Note: Because just opened, so in a variety of expenses to be carefully calculated, but to ensure the quality of meals, try to put the price down.
VIII, Appendix
Appendix 1 Legal Requirements
In order to ensure food hygiene, to prevent contamination of commodities and harmful factors on the human body, to protect the people's health, to enhance the people's physical fitness, and strict compliance with the state, the relevant local laws and regulations require the following:
First, food production and operation of businesses and food vendors must be first obtained by the administrative department of health issued by the Health license, before applying for registration to the administration for industry and commerce, without a health license, shall not engage in food production and business activities.
Food production and operation shall not be forged, altered, lending health license.
Second, the process of food production and management must meet the following health requirements:
(a) keep the internal and external environment clean, take measures to remove flies, rats, cockroaches and other harmful insects and their breeding conditions.
(b) food production and management enterprises should have with the product variety, the number of food raw materials appropriate handling, processing, packaging, storage and boarding plant-type places.
(C) there should be appropriate disinfection, changing clothes, washing, picking up, lighting, ventilation, antiseptic, dust, fly, rodent, washing, sewage discharge, storage of garbage and waste facilities.
(d) The introduction of equipment and processes should be reasonable, to prevent the food to be processed and direct access to food, raw materials and finished products between the cross-contamination of food shall not come into contact with toxic substances, unclean substances.
(e) tableware, drinking utensils and containers for direct food intake, must be washed before use, disinfection, cooking utensils, utensils must be washed after use to keep clean.
(F) storage, transportation and handling of food containers and packaging, tools, equipment and conditions must be safe, harmless, clean and prevent food contamination.
(G) direct entry of food should have small packages or use non-toxic, clean packaging materials.
(h) food production and management personnel should always maintain personal hygiene, production, sales of food is necessary to wash their hands, wear clean clothes; sales of direct-entry food, you must use the sales tool.
(ix) water must comply with national standards for urban and rural drinking water sanitation.
(j) the use of detergents, disinfectants should be safe for humans, harmless.
Third, prohibit the production and operation of food:
(a) corruption and spoilage, rancidity of fats and oils, mold, insects, dirty and unclean, mixed with foreign objects or other sensory shape abnormalities that may be harmful to human health.
(B) contains poisonous, harmful substances or contaminated by harmful, toxic substances, may be harmful to human health.
(c) Containing pathogenic parasites, microorganisms or biotoxin content exceeding national standards.
(d) without a medical health inspection or test failed meat and its products.
(E) disease, death, poisoning or cause of death of poultry, animals, aquatic animals and other items.
(F) containers and packaging dirty and unclean, seriously damaged or unclean means of transportation caused by pollution.
(G) adulteration, adulteration, forgery, affecting the nutritional health.
(h) processing with non-food raw materials, adding non-food chemical substances or non-food as food. Other food hygiene standards and health requirements are not met.
Fourth, on schedule to accept the food hygiene supervision and inspection of the various health departments.
Catering project planning letter sample 2
Background Summary
With the development of society people's lives in the material aspects of satisfaction. At this time people began to pursue the spiritual dimension of the lifestyle, and people's needs for the spiritual dimension ranked at the top of the list is ? Self-actualization? The need for self-realization is at the top of the list of people's spiritual needs. This is also in recent years diy ("hands-on", do it yourself, their own experience, challenge themselves, enjoy the joy of a spirit) the rise of the reason. Diy elements into the restaurant can make people in the satisfaction of basic needs at the same time to get a higher level of enjoyment and fun. In addition, diy restaurant is also a fresh experience, for people who like to taste fresh and exciting another choice. This contains certain business opportunities. College students in the acceptance of new things at the forefront of society, in the college campus to open diy restaurant market prospects will be more extensive.
Project Description
diy dining is a combination of dining and entertainment creative industry, and it is different from traditional dining and entertainment. diy entertainment restaurant is a semi-enclosed space with a lot of kitchen, dining room, here to provide raw materials for cooking and cooking staples, guests can eat what they want to eat what they want to eat what they want to do what they will do what they want to do. Friends who come together each offer their own signature dishes everyone together to taste and drink.
Market, competitive analysis:
At present, in the university has been criticized is the university cafeteria food problems, the university's poor quality of food has become a recognized problem, just to meet the problem of students to feed themselves, and the quality is far from meeting the requirements of the students. Part of the university dietary situation is worrying, and even some university cafeterias have collective poisoning. In order to protect the dietary safety of college students, improve the quality of college students' diet, the establishment of the University Dietary Union, aimed at providing college students with low-priced, safe, high-quality and distinctive food, and at the same time, to provide a certain amount of work-study positions for various colleges and universities, to help poor students to better complete their studies. diy catering service is an emerging project, the country is not much of the same kind of catering services, more concentrated in the relatively large cities, as far as I know, the diy catering service is a new project. As far as I know, there is no similar catering service in Linyi. Linyi has many colleges and universities and is a famous tourist city, so there is a market for it. Compared with traditional catering services, diy catering services do not need to hire expensive chefs with high culinary skills, which has a certain advantage in terms of expenses.
The implementation of the program:
1, investment funds: the first phase of the capital invested about 50,000, if the return is significant
words can be more period of expansion. Funding can be sole proprietorship can also be
implementation of the partnership system.
2, address selection: choose in the Linyi University restaurant or college student activity center,
The target is mainly teachers and students. The restaurant's sanitary conditions should be clean and tidy
clean, the restaurant area is also required to be relatively large, with a relatively large outdoor space is more
suitable.
3, the main business:
(1), to provide diy catering services;
(2), to provide space for rent;
(3), if the customer does not like to do it themselves, the restaurant can also provide catering.
4, target customers:
(1), young students;
(2), hot couples;
(3), faculty and staff;
5, the main profitability:
(1), provide diy catering services and venue rental proceeds, you can charge fees by number of people.
(2), provide raw materials earnings, the restaurant provides raw materials prices are about 200% to 300% of the market price;
(3), rental of entertainment appliances earnings.
6. Advertisement Publicity: issue postcards and advertisements in large quantities to schools and communities, contact relevant personnel to promote the program, and join hands with travel agencies and companies.
Financial management:
1, store rent 100 square meters about 2014 yuan / month, 2 waiters + assistant chef 1 + weekend part-time 2 5,000 yuan / month, 5,000 yuan of decoration and business preparations, advertising and publicity costs of 2014 yuan, the restaurant and the related entertainment paraphernalia of 6,000 yuan, sunk costs of 13,000 yuan
2, the projected per capita Consumption of 20 yuan, weekdays to receive 30 customers, 100 customers on weekends, profit margin of 50%.
Risks and responses:
1 external risk
With China's accession to the wto, large foreign food and beverage companies to enter China, the international brand both fast and more into China's university campuses, is bound to give China's catering industry will bring great impact. The competition in the catering industry is fierce, especially from foreign fast food chains, such as KFC and McDonald's, which occupy a large market share in China's
fast food industry.
2 Internal Management Risk
Catering industry is a relatively low technology content of the industry, but it needs strict management to win the trust of consumers, for most of China's self-managed restaurants, most of the existence of the internal management of the looseness of the quality of the service personnel is low, how to establish a modern enterprise system, improve the business mechanism to strengthen the internal management of the enterprise has a relationship with the survival, success or failure of the enterprise. And survival, success and failure.
3 market risk
The market is constantly changing, so we must take into account the risk of the market, specifically the following risks may:
(1) the risk of the development phase of the project, the market may appear at the same time the opening of similar restaurants.
(2) Risk during the production phase of the Project, if the Project is already in production, but does not produce marketable products, the Project may not have sufficient capacity to cover production costs and debt repayment.
(3) the risk of the production and operation stage of the project, the benefits of the project put into operation depends on the sales volume of its products in the market and other performance, and for this stage of the project, the biggest source of market risk and the risk of competition in the catering industry in the market, if the project is put into operation after the benefits of the project is likely to bring the birth of a series of similar business projects, which exacerbates the competitive pressure of the project. 4 Raw material resources risk
The restaurant's raw materials are mainly fruits and vegetables, beans, mushrooms, is today's most popular green, natural and non-polluting food, especially the restaurant is a health-care-oriented restaurant, so the selection of raw materials requires professional knowledge and technical investment, which is conducive to the procurement of fresh, natural, non-polluting green food.
5 Responses
Draw on advanced production technology and experience to develop their own specialty foods. Strict management, regular training of personnel and establishment of customer service reports.
Strict project planning during the project development stage to reduce project risks.
After entering the market, recognize the food market cycle, do not stand still, and actively develop newer foods.
Establish long-term and maintain long-term cooperative relationship with raw material suppliers to ensure the supply of raw material resources.
6 Insurance and Legal Affairs The Fitness Center's insurance will be purchased through Ping An Insurance Company of China. Asset insurance will insure the actual market value of fixed and private assets, and commercial accident insurance guarantees to compensate for the loss of fixed cash inflow due to accidental closure. General liability insurance will also be purchased in order to protect against lawsuits arising from damage to members' and customers' interests as a result of accidents. Of course, the center management will also take precautionary measures such as providing appropriate guidance, giving necessary warnings, and signing non-liability clause contracts with members. The Center's legal affairs are handled by an experienced law firm.
Exit mechanism:
If the operation is not good, it can be transformed to the traditional catering category, or transferred or sublet to others, or dispose of the equipment and exit directly.
Dining project planning letter sample 3
I. Project Name: Green Specialty Catering (Ba Taste Restaurant)
II. Entrepreneurial Objectives Developing to ? Ba Wei? for the registered trademark of the green specialties catering brand, the use of reasonable and effective management and investment, the establishment of a green catering with a strong cultural characteristics of Bayu culture limited chain group of companies. Bayu culture restaurant has become the current restaurant operators to build a fashion, mainly because consumers also like to eat in this environment. So that consumers in the process of eating to understand some of the local historical knowledge, customs and culture is its greatest advantage. This kind of restaurant will not be eliminated in the short term. Of course, we must also look at the level and depth of the restaurant in the cultural excavation.
Third, the market analysis of the current status of the restaurant:
1, the brand restaurant: Chen Ma Po, flavor Jianghu, Bian's Roots of vegetables, Chuan Dong Laojia, etc. These brand restaurants have become ? State-owned enterprises? Synonymous with, due to its lack of progress and low management has been on the verge of elimination.
2, the hotel restaurant: because of its? High threshold? The public image and book-style business style, has turned away most of the consumers, in addition to the Jinjiang Hotel, Homeland International Hotel, Crowne Plaza Hotel restaurant other than the dismal business.
3, folk, cultural restaurants: due to its unique store design and novel dishes, coupled with reasonable price has become the main restaurant of the current public consumption. They are represented by: Folklore? Ba Guobuyi, Taoranju, Chongqing Caigenxiang; culture? Vegetable Xiangyuan, red apricot, large Ronghe, private dining, Rongxiang, Wenxiang, full of fragrance and so on. In summary, to quickly succeed, we must take the folk culture restaurant this way. With the steady and rapid growth of the economy, urban and rural residents significantly higher income levels, the catering market has shown a strong momentum of development.
At present, China's food and beverage market, the main Chinese-style food, Western-style food is gradually emerging, but the current scale is still small; fast food to Western-style fast food is the main KFC, McDonald's, Pizza Hut, etc., is the main force in the market, Chinese fast food has been a booming, but the current can not be with the ? Foreign fast food? Compare to foreign fast food, it is specialized and branded. Compared with the foreign fast food specialization, branding, chain of successful marketing model. Chinese food and beverage development is obviously a little inferior, how to occupy that part of the market, is the problem we need to solve. As people's health and food safety concerns about their own degree of improvement. And foreign fast food fried, high-energy based food long-term consumption of obesity and other issues after exposure. Dietary safety has become a hot topic? How to give consumers a peace of mind and safe diet has become the theme of the future development of the catering industry. It can be predicted that the use of environmental protection, health, safety concepts, advocating green consumption will be the future development trend of the catering industry. Green characteristics of the proposed catering is actually the progress of social civilization, is a new concept of catering culture. In the next few years, China's catering business model will diversify the development of internationalization will accelerate the process, and green characteristics of cultural catering will become fashionable, which undoubtedly brings opportunities to invest in green catering industry.
Fourth, market research: must decide to invest in a detailed market research before, specifically to understand the target consumer groups, competitors (including financial status, operating status, number of employees, etc.), where the status of the business district, as well as with the catering industry related to legal formalities, lease contracts, supplier relations. Specific projects by the catering consulting company is responsible for. Site selection conditions: the location of the business district must have three conditions of office center, commercial center, residential center, must be convenient, wide view, 50 meters within the parking location of the standard front. Selected site must be able to park dozens of cars in front of or around (parking lot does not count) selected floor shall not exceed three floors (preferably the second floor or the first floor) site rental costs shall not exceed 40 yuan / square meter, site selection by the food and beverage consultant is responsible for
Fifth, food and beverage characteristics: the secret recipe based on Sichuan, Guangdong, Shandong and Beijing, a large fusion of dishes to promote the Bayu green dietary culture, the food vessel is unique; and the establishment of a food and beverage consulting company is responsible for the main food research and development room The company is responsible for the main food research and development room, two innovative dishes per week, change the menu once a quarter, so that the product I have no one, I have the best, stable quality. Dishes to Bayu culture as a demand, to strange fresh raw materials for the allusion, by the R & D room to innovate with the same style of decoration, green, environmental protection, nourishing health, color and flavor of the dishes. Once again, a set of four seasons to organize a set of special nourishing package (skin, body, ecological) dish itinerary, and finally the use of special wedding banquets (slightly) and special life banquets (slightly) two projects for the restaurant to help products to increase revenue.
Sixth, the target market positioning. Middle and high income people can accept the green catering industry. Customer base: individual private owners + white-collar + other.
Seven, market strategy. Product standardization, standardization, scientific management, business chain. And imported than the Hong Kong five law is also excellent Huang Xiaoping ten management method. Specifically by the catering consulting company responsible for the implementation.
Eight, restaurant design
1, the entire restaurant design reflects the style of Bayu culture, the color is slightly lighter than the walnut color. Bayu culture things covered the whole restaurant.
2, although it is a cultural green restaurant, but the guest equipment, especially the bathroom (washbasin, toilet, hand dryer, toilet paper,) equipment to strive for high-grade. 3, dining chairs, drop table, bowls, plates, spoons, chopstick racks, dish containers, clothing sets, chopstick sets, curtains, tablecloths, tablecloths, clothing, welcome desk, water signs, etc. must be customized, and restaurant signs.
4, there should be more than fifteen private rooms (guests increasingly like to dine in private rooms), and the use of full floor-to-ceiling glass. Ground using the purpose of the board, the wall left a special food transfer hole, the house is equipped with an in-line telephone. Deluxe rooms must be equipped with TV, sofa and other equipment)
5, the hall needs to be able to accommodate the standard ten table 25 (and to deduct the drop table and staff and customers through the distance). Preferably with a stage. The floor is paved with non-slip 80cm tiles, and the ceiling uses warm fluorescent lamps as the main light source (and save electricity costs and improve brightness).
6, the toilet paved non-slip floor tiles, the area can not be too small. Employee toilets and guest toilets are separated.
7, the kitchen spectrum of non-slip floor tiles, fire head must be about 10. Containing cold dishes room, snack room, dishwashing room, storage room, playing room. Kitchen shall not be less than 300 square meters.
8, the entire restaurant contains: sales reception area (large banquettes, sofas), bar (there are enough places to put the drinks), cash register warehouse (2), office, utility room, locker room, power distribution room, sound control room and so on.
9, the name of the private room: the use of Chongqing seventeen old city gates named or named after Chongqing old place names (the private room has a painting or photo of their origin), or with the activities of the private room name (such as: Wang Fu, Li Fu, Zhao Fu, etc.), dining hanging the ordering guest's family name plate in front of the door).
10, the door plaque using wooden signs (hot stamping characters).
11, next to the door or vestibule with ?xxx order or foo?
12, the guests stay in all the sign with wood carving.
13, the private room aisle hangs a picture frame of Chongqing food culture (Chongqing ballads, children's songs), the hall hangs the restaurant's specialties of the provenance of the allusion.
14, the toilet hangs Chongqing words or Chongqing hysteria cartoons.
15, the menu is specially designed, the restaurant famous dishes using color photos, each page of the menu is printed? The menu is printed on every page with a "Wine Order".
Nine, the investment cost budget (according to 2014 square meters)
1, renovation: 1.3 million
2, kitchen equipment: 300,000
3, lighting, air conditioning (without central air conditioning), bathroom, office, cashier: 800,000
4, dining room utensils: 300,000
5, the first stage of the advertising fee
6, working capital: 500,000 total **** capital preparation: 3.5 million (including unforeseen costs) plus rent of 500,000 *** counting 4 million
X, staffing
1, the kitchen: 50
2, floor (including logistics): 30
XI, profit and loss projections
1, if each per capita of 40 people
1, if each per capita of 40 people
1, if each per capita of 40 people
1, bathroom, office, cashier: 300,000
1, if each per capita of 40 people
1, if per capita 40 yuan, 500 daily visits, monthly turnover of 600,000, the cost control at 180,000, the integrated gross profit calculated at 50%, monthly profit of 120,000 yuan, annual profit of: 1.44 million, to recover the investment period of: 3 years
2, if per capita 40 yuan, 700 daily visits. Monthly turnover of 800,000, the cost control at 240,000, the integrated gross profit calculated at 50%, monthly profit of 160,000 yuan, annual profit of: 1.9 million, to recover the investment period of: 2 years
3, if the monthly turnover of 1 million, the cost control at 300,000, the integrated gross profit calculated at 50%, the monthly profit of 200,000 yuan, annual profit of: 2.4 million, to recover the investment period of: 1 year and a half
4, if per capita 40 yuan, 1,000 daily, monthly turnover of 1.2 million, cost control at 360,000, the comprehensive gross profit calculated at 50%, monthly profit of 240,000 yuan, annual profit of: 2.8 million, to recover the investment period of: more than 1 year in order to shorten the time to recover the investment, should strive to economize on the renovation, reduce costs, the enterprise to implement the ten management method ( Costs than other catering to save to 5% -20% of the cost) but can not be too far away from the planning, otherwise it can not do the desired sales.
XII, decoration
1, the implementation of public tender
2, choose to have experience in decorating a large restaurant decoration team
3, the company sent a person to supervise the decoration, and at any time with the renovation party to discuss the design
4, the renovation time shall not be more than 3 months (the end of the year before the opening)
XIII, staff recruitment
XIII, staff recruitment
1, two months in advance to start recruitment
2, one month in advance to start the staff pre-job training
3, ten days before the opening of the start (do cleaning)
14, advertising planning
1, 1.5 months in advance of the planning of the opening ads
2, one month in advance to start appearing ads
3, The beginning of the renovation that appeared around the restaurant banner ads
4, 20 days in advance of the completion of the planning of the opening ceremony program
XV, the entry of suppliers
1, two months in advance to start contacting the supply unit
2, a month in advance to set the list of suppliers
XVI, the formalities for the renovation of a variety of business procedures (business, taxation, urban management, police station). Industry and commerce, taxation, urban management, police stations, etc.), before opening must be perfect.
XVII, rules and regulations a month in advance must write all the company's rules and regulations management system
1, the corporate philosophy
2, financial management system
3, the staff code
4, the kitchen management system
5, purchasing management system
6, floor management system
7, the dormitory Management system
8, staff rewards and punishments system
9, the duties of each department
10, Huang Xiaoping ten management method
11, staff performance appraisal management method
12, the company's membership management manual when the above work is completed, a formal, angry catering business is really born, but the more difficult tasks But the more difficult task comes along. As long as we have a united collective, strong management team, unique marketing plan, constantly in the concept, service, environment, food, innovation. Continuously create highlights of the restaurant will be a red scene, through word of mouth, and gradually form a brand, chain nationwide.
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