Korean tide wind blew China in more than ten years, has now become an indispensable element of life life China people, many people have turned to entrepreneurship Korean market, such as the Korean restaurant. But a Korean restaurant is not so easy, need knowledge to accumulate enough in practice with ease. So how to open a Korean restaurant? Specific steps are as follows:
first, market analysis and positioning. The status quo of Korean food market and competitor analysis, find the market vacancy and competition management weaknesses, so as to determine its own market positioning.
second to raise funds. There are many ways to raise funds, including bank loans, to borrow money from relatives and friends, find partners, the use of commercial credit to raise funds and other forms. To raise funds in accordance with the Korean food stores the size of planned investment, combined with its ability to do what, choose the appropriate way of raising money.
third, site selection. On the basis of food stores for Korean market positioning to find suitable values to determine the target consumer groups, and has management standardization, simplification and specialization based location as Korean food store location.
fourth, decoration. Including the sign making, lobby, rooms, cashier, bar, kitchen, Restroom layout, walls, tables and chairs, lamps, cutlery and other equipment, to be completed at this stage. In particular, we must pay attention to the design of the kitchen, we must meet the convenience of operation.
fifth, equipment purchase. Including kitchen equipment, hall equipment, bar and cashier equipment, kitchen utensils and hall appliances, home appliances, office supplies, decorations, overalls, etc.. These devices, such as color and style to Korean food stores the overall style of the decoration of unity. Of course, the use of convenience is the basis for the purchase.
sixth, document management. Security permits, fire certificates, business licenses, health permits, etc.. In order to improve the efficiency, to apply for certification and other matters can be handled together.
seventh, manpower. According to the business area, business hours, shift arrangement, turnover and other factors to determine the number of employees, and reasonable arrangements for the management team and service group allocation, to avoid the waste of labor and labor costs.
eighth, management system development. Nothing can be accomplished without norms or standards。 Including the code of conduct, cashier, cashier guarantee system, punishment system entry, salary, welfare, insurance, work injury, leave, resignation, there are definite rules and regulations, in order to realize the system of restaurant and standardized management.
ninth, vendor management. Suppliers include tobacco >