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For novices to open restaurants in Istanbul, these steps must be seen Opening restaurants is the mainstream of entrepreneurship. We all know that site selection, decoration and recruitment are very cumbersome, but they are also very important. If you want to open a restaurant in Istanbul successfully, you must pay attention to each step of opening a store. What are the specific steps? What do we need to pay attention to? Preparatory stage of opening a store 1. Figure out what kind of restaurant to open Before starting preparation and operation, catering entrepreneurs must figure out what kind of store they want to open. Whether it's a single category restaurant or a restaurant with national characteristics and flavor, buffet, fast food restaurant... Think about it before you start. 2. Calculate the cost of investment The scale, geographical location and local economic development and prosperity of the store will greatly affect the amount of funds invested. The rental and construction costs of restaurants in prosperous areas will certainly be much higher than those in other areas. The risk and capital investment of renting a shop and opening a shop on your own property are different. 3. We should operate legally Go through relevant business procedures and go through procedures in accordance with national laws to obtain a legal business license. Location of catering stores Determine the size of the restaurant Before choosing the correct location of the restaurant, the operator must determine the size of the restaurant. Because only after the size of the restaurant is determined, it is possible to go to the right location to find the right store. Find all restaurants in istanbul. siting criteria (1) Selection of geographical location The standard for the selection of catering stores is the business circle and the flow of people, which are selected according to their own positioning and target groups. Shopping malls should look at mature business districts, community restaurants should look for communities, and fast-food restaurants are attached to the vicinity of office buildings. (2) Surrounding environment selection The economic characteristics of the surrounding environment directly affect the operation of catering stores, and corresponding countermeasures must be made according to their characteristics. For example, areas with different characteristics, such as business district, business district, industrial district, University District, entertainment district or residence, are different. Pay attention to the economic development trend of the location area, especially the speed of commercial development, which has a great impact on the development prospect of the restaurant. (3) Market options The degree of competition of the same type of restaurants in the region will largely affect the future profits, which should be taken into account. (4) Consider the source of tourists Restaurants should be close to both residential and commercial areas. Regular restaurant location (1) Near important stations Near the station, there are a large number of customers, including commuters, employees at work, students at school, etc. (2) Office building concentration area These areas are mainly white-collar workers and business reception, and most of their purpose is to negotiate business or chat. The consumption of these customers is generally high, and they pay more attention to the grade, decoration and service quality of the restaurant. (3) Various types of residential areas The customers in this area are mainly residents near the residential area. The focus of hospitality is kindness and warmth, fresh and delicious dishes and affordable prices. (4) Orientation of restaurant gate 1) The gate should not be directly facing the urban trunk road 2) The gate must not face the pedestrian overpass, viaduct and overpass 3) The gate cannot face the chimney 4) The gate must not face the traffic lights 5) The gate should not be directly facing the toilet, sewage ditch and other places with heavy malice. To sum up, the orientation of the gate should be opened according to people, time and place. The key to restaurant location is to attract customers, and use the terrain environment to make customers have a strong desire to eat. Decoration, design and equipment planning of restaurants The decoration style of the restaurant and the atmosphere in the store are important factors to attract customers. By shaping the image and personality of the restaurant, enhance the influence of the restaurant and improve its competitiveness. Functional zoning and overall planning of facilities The internal space of the store is generally divided into three parts, that is, the restaurant, including the kitchen such as dining table, channel, bar and cashier, including the auxiliary area such as kitchen cold dish room and pastry room, including the office, finance room, warehouse, toilet, etc. Principles to be grasped in decoration (1) Moderate but waste decoration Some restaurants use the most popular decoration materials and structures at home and abroad, hoping to attract customers with fashion, which costs a lot of money, but the actual effect may not be ideal. (2) Unity with business characteristics The marketing strategy of small and medium-sized restaurants should focus on highlighting characteristics. (3) Relationship with target groups Restaurant guests are divided by specific social groups. Each social group is basically consistent in terms of social and cultural background such as region, culture and class, so it also reflects obvious consistency in environmental requirements. (4) Conform to the mainstream Personalized decoration can attract people's attention, but overly publicized personality may be counterproductive and deter customers. Therefore, when highlighting personality, it should be gentle and moderate. On the basis of grasping the above principles, several schemes should be compared in the decoration design, so as to determine the reasonable implementation scheme. business development Menu design pricing and pricing strategy A menu must have the function of completely describing the catering services provided by the restaurant, including the name, price and key instructions of various dishes. Service quality management The management of service quality is particularly important in the operation, which must run through the whole process, all directions and all personnel of the operation. Purchase and supply management of restaurants The preparation process of restaurant production consists of four parts: raw material procurement, acceptance, warehousing and outbound. Procurement management of raw materials Procurement objectives 1) Find qualified raw materials. 2) Determine a reasonable purchase quantity. 3) Find a reasonable price for raw materials. 4) Find qualified suppliers. Procurement method 1) Sign loan agreement with fixed suppliers. 2) Direct market procurement. 3) Quoted by the supplier. 4) Bidding procurement. 5) Purchase directly from the place of origin. Acceptance and purchase procedures 1) Check the purchased raw materials against the purchase order and relevant bills. 2) Determine that the quality and quantity of raw materials can meet the production requirements. 3) Check the price. 4) Accept incoming goods. 5) Send to warehouse for storage. 6) Fill in the daily acceptance report and other relevant forms. Distribution of raw materials The task of raw material distribution management is to ensure the timely and sufficient supply of kitchen materials. Control the cost of kitchen materials and provide basis for accounting the whole catering cost. Restaurant staff management Employee recruitment The selection of employees shall be based on the business nature and conditions of the job, combined with the quality, professional and technical ability, service awareness, work attitude and other aspects of the recruited personnel. Determine employee salary When determining the salary of employees, it must be appropriate. The average salary of the same position in restaurants with the same specifications and grades in the region must be taken as the reference benchmark, and then fluctuate up and down on this basis Staff training The purpose of employee training is to enable all employees to establish a strong professional awareness, team awareness, marketing awareness, innovation awareness, improve employees' work behavior, serve customers and improve the competitiveness of the restaurant. Employee motivation The basic living needs of employees must be met, and the high-level needs of employees must be met, so as to stimulate their work enthusiasm. Formulate reasonable restaurant business objectives and distribution system. Combine the employee's labor remuneration with the post and work performance, establish a reward and punishment system for the overall benefit and work performance of the basic restaurant, and stimulate the employees' work enthusiasm by rewarding the good and punishing the bad. Be good at discovering employees' strengths and special skills. If possible, let them give full play to their strengths and special skills. Cost control of restaurants Cost control of food raw materials Food cost control is the key to restaurant cost control, and the key to controlling food cost is to control the cost difference of food. The control of food production includes processing, cooking and side dishes. These links have a great impact on food costs. They are places with many problems and difficult to control. We must pay special attention to them. Labor cost control To control the number of employees, we should try our best to reduce the absentee hours, downtime hours, non production and service hours, improve the attendance rate, labor productivity and man hour utilization rate of employees, and strictly implement the labor quota. Fuel and energy cost control Controlling fuel and energy costs is mainly to educate and train employees to pay attention to energy conservation and understand the methods of saving fuel and energy. The control of these costs can only be realized by strengthening the daily operation and management of the restaurant.
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