This work can be carried out around three major contents:
1, negotiation, including the necessary exhibition and introduction of the "bubble hot" bone soup mala Tang project by the headquarters, background investigation and verification of the project and the headquarters itself by the franchisees, qualification examination of the franchisees by the headquarters, and the final intention of both parties to sign a cooperation agreement.
2. Consider the contents of the cooperation agreement, including determining the authorized business location and business scope of the bubble scalding franchisee, clarifying the ownership of intellectual property rights of both parties, and at the same time re-examine whether there are any omissions in the agreement and finally sign the contract.
3. Franchisees make development plans and receive training, including franchisees' investment plans and long-term development plans, and the headquarters of Paotangmala teaches their own successful business norms and production processes to guide franchisees' business plans and operation plans.
Second, the store location and market research
Before opening a store, you must conduct a full investigation. Without investigation, you will have no right to speak, especially the choice of stores, which has a great relationship with the rise and fall of business. For example, investigate the population distribution where the store is located, whether the nature of the units and work nearby can bring business opportunities to franchisees, and how the consumption power and habits of the region are. Whether there are similar shops, if so, whether his business is good or not, and how franchisees will compete with them.
Generally speaking, the market survey before opening a store also includes: whether the location is attractive, including the surrounding environment, whether the traffic conditions are convenient for customers, whether the street facilities are beneficial to the store, the population of the service area, the income level of the target customers, consumption awareness and taste, etc.
For the location of the store, the headquarters of Bubble Hot Bone Soup Mala Tang can provide consulting services for franchisees to help them choose the right location.
Third, the preparation of funds and the signing of the store contract
The amount of money raised before opening the store will determine the scale and grade of the restaurant. Generally, the items to enable funds during operation include employee salary, store rent, decoration, working capital, publicity, etc. By adding these items together, you can calculate how much funds you want to prepare, and in addition, you should prepare some surplus funds for emergencies.
The funds for the bubble hot bone hot mala Tang shop, first of all, the store rent, store decoration, according to the store area decoration, specifically to the local situation, as well as your decoration grade to determine. Then the purchase of tables and chairs, tableware (operating supplies), etc. (described in detail later). Publicity is the advertisement at the opening, as well as leaflets and so on. Based on 50㎡, the store rent is 60,000 yuan in advance in June, the tableware and equipment cost is 8,000 yuan, and the decoration of tables and chairs costs18,000, with a total investment of 86,000 yuan. You have to prepare working capital, so how much money do you have to distribute? This figure is just for reference. If you are interested, you can go to the bubble hot website to find out. A kind of business circle, bubble hot mala Tang shop, has a profit of up to 60%.
Then, the next part of the action plan before mala Tang joined the store was developed.
30-45 days before the opening, the main tasks are:
First, the overall positioning of Mala Tang franchise stores
For example, there are four kinds of mala Tang franchise stores with accurate overall positioning: casserole mala Tang, hot pot mala Tang, bowl mala Tang and string mala Tang; Characteristics of taste: there are five kinds of hot soup: red soup (spicy and mellow), white soup (bone soup), clear soup (fresh) and seafood soup. Mode of service: take-out or not; The selling price; Style of facade: bubble bone soup and mala Tang provide design scheme; The dining atmosphere and the arrangement of publicity activities. All of the above can be an important factor to attract customers. Based on the accurate market survey in the early stage, this paper analyzes the main visitors (target consumers) and customers (layers), and formulates a series of targeted marketing plans for them.
Although bubble hot bone soup mala Tang provides storefront renderings, as well as bubble hot VI image design, price tag, posters, etc., before the storefront is renovated, there are still practical considerations: the pursuit of style and taste, the planning of the front hall and kitchen, the design of customers' moving lines, the bright theme color, the placement of ornaments, the clothing of staff, the eye-catching image of the door and the cleanliness of the overall environment, etc. From the determination of the opening menu, we need to consider: the collocation of product varieties, the display of display products, the catering of local tastes, the stability of food quality, the guarantee of the speed of serving, the reasonable selling price, the beauty of containers, the recommendation of special products, etc. Considering the creation of dining atmosphere, there are: the selection of background music, the adjustment of ambient temperature, the harmony of lighting and sight, the comfort of dining table chairs and the pervasion of aromatic smell, etc. From the perspective of cultural propaganda, we need to consider: product poster posting, brand flag hanging, interactive message board placement, the promotion of the six life concepts of "bubble hot" Lohas and the placement of theme cultural exhibition boards.
Second, the decoration blueprint to determine and construction
It is an important link and selling point in the operation to decorate the restaurant style to attract more target customers and create a good dining atmosphere. By shaping the image and personality of the restaurant, it can enhance the influence of the restaurant and improve its competitiveness. However, considering that most small and medium-sized investment franchisees are limited by store area and economic strength, when determining the decoration scheme, the headquarters suggests carefully designing according to their own conditions, and strive to achieve the ideal effect at a reasonable cost.
Third, go through the formalities of opening a store
Because the dining industry is directly related to people's health, and there are noise, safety, pollution and other factors in the business, in addition to individual business and tax registration, it is also necessary to go through the formalities of health permit and environmental protection approval; In big cities, some facade signs have to be examined and approved. It is the routine work of all functional management departments to handle the opening formalities for franchise stores. Franchisees only need to spend a little time and energy to complete them, and there is no need to use connections to enter through the back door.
20-30 days before the opening, the main tasks are:
I. Bargaining and purchasing of specifications and quantities of operating equipment and appliances
Joining the bubble ironing club will give away the corresponding equipment, whether it is a bubble ironing window shop or a standard shop. Of course, large stores need you to purchase other equipment, which is available at the headquarters. In addition to these equipment, you need to purchase operating equipment such as tables and bowls.
The purchase of operating equipment should be based on the service reception capacity and the maximum processing capacity of franchise stores during peak hours, taking into account the skill level of kitchen staff, fast and convenient meal delivery speed and stable and high-quality product quality, and try to buy equipment from well-known manufacturers with after-sales service departments in the local area.
As the old saying goes: Although the sparrow is small, it has everything. No matter how small the store is, there are a lot of operating equipment. In order to facilitate everyone's purchase, Here are some examples: menu ordering, table number plates, cash registers, calculators, quartz clocks, bottle openers, lighters, ordering cards, discount cards, membership cards, leaflets, business cards, cash registers, table flowers, badges, napkins, tray paper, recipes, ballpoint pens, trays, fresh-keeping boxes, hand spoons, bowls and spoons, seasoning spoons and woks. Of course, according to the traditional habits of China people, you can also choose the auspicious day of the ecliptic to ask the God of Wealth to bless the store with prosperous business and abundant financial resources.
Second, the franchise store personnel recruitment and training
The functions of small and medium-sized franchised stores are generally divided into three parts, namely, production, service and management. Usually, employees are divided into chefs, waiters and managers. When recruiting employees, franchisees should sign a written labor contract with them, and its contents can be formulated by themselves in accordance with the Labor Law of the People's Republic of China and local policies and regulations on labor protection.
Staff training is an extremely important management link in the operation and development of franchise stores, which can play an important role in improving staff quality, standardizing restaurant management, establishing brand image and increasing economic benefits. The main contents of the training are: the service personnel are familiar with the reception process, job responsibilities and polite expressions, and are familiar with the taste, characteristics and dining methods of the "bubble hot" bone soup mala Tang series products, and practice exercises are conducted at least twice a day; After the kitchen staff familiar with the kitchen workflow (such as purchasing process, picking process, cutting and matching process, product process, vegetable return process, etc.) and quality standards and requirements, master the safe use of production equipment, etc.
From opening 10-20 days, the main tasks are:
First, the overall effect check and rectification
After the renovation of your malatang restaurant, you should check the overall decoration effect, such as whether the style and taste are in place, whether the door decoration is eye-catching and meets the requirements of bubble bone soup malatang, whether the space division is reasonable, whether the lighting is bright, whether the color application is harmonious (the main color of bubble bone soup malatang is red, yellow and green), whether the temperature and humidity are comfortable, etc. Equipment installation and debugging, such as whether the heating fire source is uniform, whether the power supply capacity is sufficient, whether the equipment operates normally, whether the operator uses it correctly, etc. The cleanliness of the environment, such as the preparation, cleaning and placement of dining utensils in the hall and the preparation, cleaning and placement of kitchen equipment and appliances; Check the raw material reserve, such as whether the raw material preparation is complete, the quality is good or bad, and whether it can be kept fresh normally; Personnel on-the-job inspection, such as whether the service link is appropriate, whether the personal hygiene is up to standard, whether the work coordination is tacit, etc., and make further improvement and improvement in unreasonable places.
Second, clever arrangements for trial operation
Guest invitation, determine the number of guests and the time to come to the store, it is best not to arrange them on the same day, and ensure that there are two tables of guests for lunch, dinner and dinner every day. First, this is to meet the needs of the popularity of Mala Tang restaurant (consumers are generally cautious about the newly opened store, and if they see someone in the store spending, they can quickly resolve their doubts); Second, to meet the needs of food tasting (whether it can cater to local consumption habits and tastes, whether the price and quantity are acceptable, etc.); The third is to meet the needs of personnel running-in (for example, when customers are dissatisfied with slow serving speed and untimely service, most friends who invite consumption can tolerate and understand).
Advertise it widely, carefully plan official business activities, such as posting official business hours and preferential activities at the door of the store, arranging personnel to distribute opening leaflets in surrounding communities, preparing gifts for opening activities (such as "bubble hot" cartoon character badges, image balloons or ballpoint pens, etc.), and giving customers who come to spend during the trial business period preferential cards (discount cards) and free tasting.
From the opening 1- 10 days, the main tasks are:
I. Check and improve the formal operating conditions.
The contents of the inspection generally include: the front hall, back kitchen, box, corridor and bathroom of Mala Tang shop should be clean and tidy; Tableware tables and chairs are neatly arranged, clean and bright; Show that the variety of dishes in the refrigerator is complete, the preservation is normal, and the semi-finished raw materials are properly stored; The production equipment runs well, which can meet the customer's requirements for meal speed during peak hours; Product posters, publicity flags and other arrangements have been posted; Small items for service (such as bottle opener, lighter, ballpoint pen, toothpick, napkin, etc.) are fully prepared; Water, electricity and gas are used normally, and emergency plans are made; Check the drinks and drinks correctly; The ticket (bill) is complete and tidy; The price tag is clear and bright, and the varieties are clearly classified; The quantity, specification, placement and use process of celebration supplies (opening salute, welcome door, celebration basket, etc.) are clear and correct; Selection of background music and arrangement of playing plan; Video, photo and book the opening activities; Do a good job in dealing with the relationship between the public and the public (environmental protection, transportation, urban management, streets and other departments) to ensure smooth operation during the opening period.
Second, the division of labor and incentives
On the day before the opening of Mala Tang Restaurant, a general meeting of all staff was held to do a good job in manpower scheduling and work allocation (reception, production, security and scheduling) during the opening period, so as to make everyone do their duty, cooperate with each other and give play to the core role of the team. Check employees' personal image (clothing, hairstyle, hygiene), and encourage every employee to successfully take the first step of a beautiful start tomorrow with a good mental outlook, full working mood and friendly service attitude!
0 days before the opening, the main tasks are:
First, the proper handling after the accident
No matter what we do, accidents may meet us unexpectedly. When it suddenly comes, don't worry and panic. When dealing with it, just distinguish between primary and secondary, prioritize, focus on the big picture, start with small things, and touch on the surface. Unexpected problems will naturally be solved and turned into evil. There are some problems that you haven't met or think you haven't handled well. You can also pick up the phone in your hand at any time and call the customer service department at the headquarters of Paopaotangmala. We have professional staff to provide you with services, and he will give you reasonable suggestions to help you solve them. There are a lot of franchisees who stop contacting the headquarters after learning the technology and opening a shop at the headquarters. This is not desirable. Our special customer service department at our headquarters is ready to help our franchisees at any time. And often contact with the headquarters, you can know the shortcomings of your own business through the experts at the headquarters, and more importantly, you can know the information of the technical upgrade of the headquarters at the first time.
Second, effectively promote the opening activities.
The old saying is reasonable: "You don't panic when you have food in your hand". After the opening activities are carefully planned and established, in order to effectively promote the whole activity, they will be carried out one by one according to the priority of each content. "Never fight an unprepared battle" is a truth that makes you invincible.
It's all posted. If you don't join, some steps may not be needed, but some steps are necessary. After all, this article is to teach franchisees how to open a shop.