The following is the entrepreneurial project program planning letter for you, welcome to read reference!
Entrepreneurial project program planning aProject Name:
Applicant:
Contact Address:
Contact Number:
Email:
Date of Submission:
Summary
Please give a brief description of the following:
1. Basic information about the project (project name, startup time, main products/services, current progress).
2. Key managers (name, gender, education, graduation school, graduation time, major experience.)
3. Research and development (existing technical achievements and technical level, R & D team technical level, competitiveness and external cooperation, has invested funds and future investment plans)
4. Industry and market (industry history and prospects, market size and development trend, industry competitors and the project's competitive advantages.)
5. marketing strategy (in terms of price, promotion, the establishment of sales networks and other aspects of the proposed measures.)
6. product production (production methods, production processes, quality control)
7. financial plan (capital requirements, use of the plan, the proposed shares, the next three years of financial forecasts and investor returns).
A project overview
Project Name:
Starting Time:
Preparation of Registered Capital:
Progress of the project: (describe the progress since the start of the project to the present)
Major Shareholders: (list the name of the current shareholders, capital contribution, form of capital contribution, units, and contact phone numbers).
Organizational structure: (with a diagram to show)
Main business: (Preparation for the operation of the main business.)
Profit model: (Detailed description of the business profit model of the project.)
Development strategy and business objectives for the next three years: (industry position, sales revenue, market share, product brands, etc.).
Second management
2.1 The establishment of the company's board of directors: (members of the Board of Directors, name, title, work unit and contact phone)
2.2 Profile of senior management: chairman, general manager, the main technical leader, the main marketing leader, the main financial leader (name, gender, age, education, professional, professional title, graduated from the university, contact phone number, the main experience and performance, mainly explain the main role in this experience and performance, mainly describes the management experience and successful cases in this industry).
2.3 Incentives and constraints: (What incentives and rewards the company will adopt for the management and key personnel.)
III Research and Development
4.1 Technical feasibility and maturity analysis of the project
4.1.2 Discussion of the technical innovation of the project
(1) Fundamentals and key technological content
(2) Technological innovation points
4.1.2 Maturity and reliability analysis of the project
4.2 Project The R&D achievements and major technological competitors: (whether the products have been appraised by international and domestic industry authorities and institutions at all levels; domestic and international situation, the project's domestic and international competitors in technology and product development, and the measures taken by the project to improve its competitiveness).
4.3 Follow-up R & D program: (Please explain to ensure product performance, product upgrading and maintain the advanced level of technology, the project's R & D focus, is or the next three years to develop new products.)
4.4 R & D investment: (up to now the project's total investment in technology development, the number of development funds planned to be invested again, a list of the annual purchase of development equipment, staff costs and other costs related to development.)
4.5 Technical resources and cooperation: (the project's existing technical resources and technical reserves, whether to seek technology development and cooperation, such as universities and colleges, research institutes, etc., and if so, please explain the mode of cooperation.)
4.6 Technical confidentiality and incentives: (Please explain the project to take those technical confidentiality measures, how the incentive mechanism to ensure the security of the project's technical documents and the stability of the key technical personnel and technical team.)
IV Industry and Market
5.1 Industry status: (development history and current status, which changes have a greater impact on product profits and profitability, technical barriers to entry into the industry, trade barriers, policy guidance and restrictions, etc.).
5.2 Market prospects and forecasts: (industry-wide sales development forecasts and indicate the source or basis of information.)
5.3 Target Markets: (Please provide a detailed description of the major types of users for which the product/service is intended.)
5.4 Major Competitors: (State the situation of major competitors in the industry, mainly describing competitors in major sales markets, their market share, competitive advantages and competitive disadvantages)
5.5 Market Barriers: (Please state whether there are any industry controls on market sales, the difficulty of entering the market for the company's products and countermeasures)
5.6 swot Analysis: (Strengths and weaknesses of products/services compared with competitors, opportunities and threats)
5.7 Sales forecast: (Forecast of the company's sales revenue and market share in the next three years)
5 Marketing strategy
6.1 Price strategy: (Composition of the cost of goods sold, the basis for the development of sales prices and discount policy)
6.2 Marketing strategy: (Please explain the establishment of sales and marketing strategy. (Please explain the establishment of sales networks, sales channels, advertising and promotion, the establishment of agents, distributors and after-sales service strategy and implementation)
6.3 Incentive mechanism: (explain the establishment of a good quality of the sales force strategy and approach, what kind of incentives and constraints on the sales force to take the mechanism)
6 product production
7.1 Product Production (whether the production mode of the product is self-production or commissioned processing, production scale, production sites, processes, production equipment, quality management, raw material procurement and inventory management, etc.)
7.2 Production staffing and management
VII Financial Plan
9.1 Equity in small and medium-sized enterprises and equity financing: (hope that the number of entrepreneurial funds to participate in the project, other sources and amounts of funds, and what kind of incentives and constraints for sales staff). Other sources and amount of funds, and the equity of each investment participant in the company)
9.2 Purpose of Funds and Use Plan: (Please list the implementation plan of the project after the SME financing, including the progress of the capital investment, the effect and the starting and ending time, etc.).
9.3 Return on investment: (State the average annual return on investment in the next 3-5 years after SME financing and the relevant basis.)
9.4 Financial forecast: (Please provide the balance sheet, profit and loss account, cash flow statement of the project forecast for the next 3 years after the financing of SMEs, and explain the basis for the preparation of the financial forecast data).
VIII Risks and Countermeasures
11.1 Major Risks: (Please describe in detail the policy risks, R&D risks, operation and management risks, market risks, production risks, financial risks, exchange rate risks, and the risks of relying on the key personnel of the project that may be encountered in the course of the project).
11.2 Risk Countermeasures: (If the above risks exist, please explain the control and prevention countermeasures.)
Entrepreneurial project program plan two
With the pursuit of beauty more and more high, nail store has penetrated into the life of women who love beauty, whether to participate in weddings or friends get-togethers, and even go out shopping, girls love to dress up beautifully, therefore, for entrepreneurs to open a nail store is a good choice.
First, the future development of the nail industry trends?
In the face of such a huge female consumer market, investors from all walks of life are rubbing their fists ready to enter or have crossed over, but simply rely on profiteering and speculation in the primary mode of operation is no longer feasible. So, what to attract customers? Professional, sincere, value, the future of the nail industry business development will be branding, specialization and scale as the mainstream direction.
Nail store business positioning will be presented in the following forms: strong brand business, product company's nail service demonstration store, integrated nail service comprehensive nail store store, personal brand named reputation store.
Note: The more accurate the positioning of the nail store store, the easier it is to be remembered by customers. Can provide personalized value-added service ability is the nail store store business winning!
Second, understand the psychology of the customer, and how they look at the nail store?
Consumers generally pay attention to these points when choosing a nail store:
(1) look at the professional level of the nail store;
(2) look at the level of service of the nail store;
(3) look at the environment of the nail store;
(4) look at the ability of the nail store's manicurist and the reputation of the nail store;
Consumers have several requirements for the nail shop. Nail stores have such requirements:
(1) The general consumers want nail stores to improve in professional technology;
(2) Some people want nail stores to improve the service environment;
(3) Most people want nail stores to improve the level of service of the nail technicians;
(4) A lot of consumers want nail stores to Enhance the overall quality of nail technicians;
(5) There is also a part of the customer hope that nail stores can improve the type of service
More than sixty percent of the customers are dissatisfied with the service of our nail technicians and the overall quality of the hope to improve, which is also from the side of the side of the reverse seeding out of the reasons for the loss of our customers.
Customers choose nail store way;
(1) through their own detailed understanding and personal experience and accept the number of people accounted for the majority;
(2) through the introduction of manicurist and accept a part of;
(3) through the introduction of friends to accept a part of;
(4) there are also through the reading of magazines, television, advertisements come by name. advertisements.
The vast majority of customers believe that the level of service of nail technicians in general, which puts forward a challenge to our industry; who can make the majority of customers satisfied, who has the opportunity to have a huge market. Is every one of our operators to think y about the problem.
Third, why is the mobility of nail technicians?
(1) practitioners of the age of small, lack of social experience;
(2) work skills are not high, but at any time you want to find a better job;
(3) nail store is too small, monotonous environment, desire to go to the big nail store;
(4) the boss is inexperienced, frequent changes in staff wages and commission, to the staff a sense of mistrust!
(5) the constant emergence of new competitors, their high salary levels, store decoration environment, materials and equipment leading, these have a strong attraction to the young manicurist.
In this industry, the good stores or personnel training up and down a lot of effort, but also has its own way to retain those good nail technicians. However, in those stores that lack management and sincerity, there is still a large number of nail technicians lost. The reasons are certainly many, single as our operators, should not review their own, our employees in our hearts in the end in a position? Understand the ideal choice of our employees in mind is what, how to solve the reality of the most fundamental problems.
Fourth, the most popular nail store store service is what it looks like?
(1) in the nail store store, nail technician and nail technician assistant technology and service to have a good match with the customer's needs, no matter which store, to create a good service environment requires the active cooperation of all employees.
(2) Each nail technician should be very clear about their own work and be able to complete it well.
(3) customers and nail technicians have very reasonable expectations, customers will not expect the nail technician is their own slave, want to how to command how to command; employees will not be upset and often want to change the boss or raise wages and so on
(4) nail technicians can accurately capture the customer's needs, and establish the customer's trust in their own, so that the customer trust that this is a professional nail store.
(5) Every nail technician should believe that; the service she provides for her customers is what they need and is beneficial to them, rather than thinking that she is cheating them out of their money.
Sincerity, not only is the nail technician to the performance of customers, but also every nail technician to establish a credibility on the character, and every nail technician is the owner of the personality character of the witness, they therefore judge, choose their own future, alone from this point of view, the personnel loss of a large number of nail store store, either nail store store bosses have problems with the ability to bosses have a problem with the character of the boss.
(6) nail technicians should learn to communicate effectively with customers, in learning effective communication skills at the same time, but also to learn to think differently, standing in the customer's point of view to understand the customer's needs, so as to truly meet the needs of customers.
(7) Nail technicians and customers should maintain a relationship of trust and conviction. Nail technician to the customer to show affection and enthusiasm can only let the customer trust, in fact, this is also a kind of professional attitude, most of the nail technician can do this, however, our customers also need us to show professionalism in the process of communication, so that the customer will have a sense of conviction.
But be careful, too much intimacy between the customer and the nail technician will make the customer lose the distance to the nail store store, so there is no way to talk about the price, and at the same time lose our professionalism. Therefore, we need to improve our professionalism, so that the guests pay for our professionalism.
(8) Nail stores should have their own values and cultural norms, and all nail technicians should understand and know the goals and directions of the business and services.
(9) Nail salon store should have an accurate and unique business positioning, so that the business can be invincible in the competition.
Entrepreneurial project program plan threePart I Preface
Many people know that the climate caused by global warming will directly affect the ecological balance of the earth. But few people know that the essential food of human table--meat, will also seriously damage the earth's environment. The main manifestation is the development of the meat industry. Up to now, human animal husbandry activities have been 10,000 years, but only in the last 50 years or so have people raised livestock on such a large scale. Today, there are four times as many livestock in the world as there were in 1945. To feed them, much of the rainforest has been cut down for pasture. This has led to the disappearance of the rich variety of plants and animals that live in the rainforests, and has contributed to increasing global environmental damage.
Concerned about climate change, energy saving and emission reduction from me, so the idea of opening a vegetarian restaurant was born.
The second part of the restaurant profile
1, the store hair belongs to the food service industry, the name of the urban health diet, is a wholly owned enterprises. Mainly to provide soy-based vegetarian products, which is characterized by: amateur like meat, taste like meat, specifically for friends who love meat.
2, the city's healthy diet is located in Daye Road, Fortune Center Plaza, the inaugural period is a mid-range fast-food restaurant, the future will gradually develop into a vegetarian nutritional chain stores like KFC, McDonald's.
3, the owner of the urban health diet is Xie Kunli and Li Ming, restaurant manager Xiong Yanmei and Jiang Ling, chef Qian Hai, five people are 80 aspiring young people, we firmly believe that with our wisdom, talent and dedication to the cause of a heart, will be a leader in this industry.
4, the store requires start-up capital (10) million yuan, of which (5) million yuan has been raised in place, the remaining (5) million yuan to the bank loan.
The third part of 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 up the market, must be in the quality of service and product quality, and to further expand the scope of business to meet the different needs of consumers. The short-term goal is to stand firm in Daye Road Fortune Center Plaza, 1 year to recover costs.
2, the store will be in 3 years to set up 3 additional stores, and gradually develop into a strong economic strength and have a certain market share of the vegetarian nutrition chain group, in the island city of many food brands to break out of a world, and into the catering market, a well-known brand.
The fourth part of the market analysis
1, the source: the target customers of the urban health diet: to the Daye Road Fortune Center Plaza shopping and entertainment for general consumers, accounting for about 50%; nearby school students, store staff, community residents, accounting for about 50%. Sufficient number of sources of customers, the consumption level of low-grade.
2, competitors:
Urban health diet near **** there is a major competitor. Aixin Vegetarian Restaurant is both Chinese and Western, the environment is better, the service is general, the price is more expensive, located in the E-shopping trend of the 5th floor. The store seized the existing shortcomings of the restaurant, the introduction of "good value for money" and other marketing strategies, and strive to occupy a place in the fierce competition in the market.
The fifth part of the business plan
1, vegetarian nutrition is mainly for all kinds of consumer groups, so the price of food there are three grades, respectively, high, medium and low prices.
2, reasonable mix of vegetarian food, to ensure that the premise of comprehensive nutrition also improve the quality of taste.
3, lunch and dinner to provide business sets of type, affordable type of nutritious dishes, and provide an elegant dining environment.
4, ready to develop new products to adapt to changing market demand, such as the establishment of this year's goal is "home delivery" service.
5, operating hours: morning - evening.
6, for the above plan, we will work together, each doing their part. We will work on the environment, health, service, price, nutrition and other aspects of the concerted efforts to get more customers.
Part VI 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 of the city's household registration through the labor market, 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 "Employee Registration Form" and attached to the personal data to the restaurant interview.
2) After the interview, written test, physical examination, and sign a labor contract (including the probationary period).
2, in order to improve the overall quality of service personnel, recruited personnel are required to receive two months of training, the specific content is as follows:
1) develop training programs, determine the purpose of training, and develop evaluation methods.
2) Implementation of the training program, the implementation of the study of "labor discipline" and a variety of 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 wages and benefits of the month.
Part VII sales plan
1, before the opening of a series of publicity corporate work to introduce consumers to the store, "good value for money" 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 who 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.
Part VIII of the financial plan
All accounts in the store must be recorded in a timely manner, the expenditure and income of money must be recorded by the accountant account 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 preserved in duplicate, in order to check and account. All menus and receipts must be kept in duplicate for checking and accounting. All items in the store are fixed assets of the store, may not be arbitrarily destroyed or taken away, the total monthly income, excluding all costs, the rest of the bank; if after the monthly settlement, the income is higher than the plan, the salary will be adjusted moderately 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 (5) million yuan
tables and chairs ( 30) sets
business area ( 200) square meters
freezers (5) units
stove pieces a number of
2) daily liquidity of 10,000 yuan
(mainly used for emergencies as well as temporary stocking)
3) For the accounts, to do day-to-day accounts, monthly accounts, quarterly accounts, quarterly accounts, year-end ledger, so that the enterprise's profit and loss 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 careful budgeting, but to ensure the quality of meals, try to put the price down.
Part IX 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 health of the people, to enhance the people's physical fitness, and strict compliance with national and local laws and regulations require the following:
A food production and management of enterprises and food vendors must be obtained from the health administrative department before the issuance of health permits, before they can be submitted to the Health Department Issued by the health department of the health license, before applying for registration to the administrative department for industry and commerce, without obtaining a health license, shall not engage in food production and business activities.
Food production and operation shall not be forged, altered, loaned 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 cross contamination between the food to be processed and the direct entry of food, raw materials and finished products, 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 the use of 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 access to 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, prohibited the production and operation of food:
(a) corruption and spoilage, rancidity of fats and oils, mold, worms, dirty and unclean, mixed with foreign objects or other sensory shape abnormalities that may be harmful to human health.
(b) Containing poisonous, harmful substances or contaminated by harmful, toxic substances, may be harmful to human health.
(C) Contains pathogenic parasites, microorganisms or biotoxins 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 birds, 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 a regular basis to accept the food hygiene supervision and inspection of the various health departments.
I carefully recommend