One is to know one's own and one's knowledge so as to win victories. First of all, we should look at the local catering market and the habits of consumers in noodle shops. Fully understand the advantages and disadvantages of existing noodle shops, and lay the foundation for opening their own stores.
2. Know the market, according to the market situation to determine their own characteristics of the noodle shop, on their own noodle shop for a certain planning. For inexperienced friends need some guidance, there is a special program to guide the noodle shop, you can refer to, this can be less detours, less touch some nails.
Three: choose the storefront, the noodle restaurant and the fast food are similar. Customers are generally convenient and quick to consume. Near the business district, near the school, near the neighborhood, snack street, pedestrian street is a good choice. Another reminder: when subleasing stores must be careful.
Fourth: store decoration, now people have changed the concept of consumption, dining is not only meals, but also pay attention to the environment and services. A comfortable dining environment, sometimes can become a key factor in the success or failure of the store, restaurant decoration must highlight the type of their own experience style.
Five: Buy kitchen equipment kitchen equipment in the store kitchen equipment kitchen equipment including three large kitchen: electrical appliances (mainly refrigerators), stoves, charging table. Small items mainly refer to hardware: stainless steel bowls, chopping boards, spatula and so on. The place of purchase is in ceramic market and professional shop. Customers should set the bowls and chopsticks according to the location and characteristics of the noodle shop. Friendship Tip: For those who do not know the industry, you can ask the chef to accompany you. After all, he is very professional in this field. Store equipment is mainly tables and chairs, cash registers. Noteworthy is the size of tables and chairs, we must know how to make reasonable use of the space inside the shop.
Six: recruiters and noodle shop personnel are divided into four categories: chef, waiter, dishwasher, cashier. The number of staff will be determined according to the size of your store. It should be noted that the choice of chefs needs discretion, because the success or failure of your store is also crucial.
Seven: raw material procurement, raw material procurement is directly related to the cost of the problem, the general proposal to personally find long-term cooperation of raw material suppliers, this can save costs, and do not have to buy everywhere every day.
Eighth: Opening propaganda, ready to open the store, the early opening of the promotion is very important, attractive, seize customers this is the first image.
With the above summary, I hope it will be helpful to our customers. If you don't understand or ask for help, please click on our official website: signboard fried soy sauce noodles join http://www.wangshiren.com or call, we will do our best to solve it for you.