What do you need to prepare and pay attention to when opening a snack bar?

1. Selection of fast food varieties

Selection of varieties is an important part of fast food management, and it determines the success or failure of fast food restaurant operations to a certain extent. The varieties suitable for Chinese fast food operations can be mainly divided into three categories: The first is meals. Such as fried rice, steamed rice, risotto, donburi, etc.; the second is noodles. For example, soup noodles include mixed sauce noodles, fried egg noodles, beef noodles, etc., fried noodles, and noodles-like rice rolls, Guilin rice noodles, Yunnan rice noodles, etc.; the third is pasta. Such as steamed buns, steamed dumplings, shaomai, pancakes, etc. The above are all convenient and fast foods, such as rice, noodles or rice noodles, which can be made quickly after customers arrive, while pastries can be made in batches in advance and served as soon as customers arrive. This not only allows customers to eat quickly without waiting for a long time, but also improves the table utilization rate of fast food restaurants, objectively increasing the restaurant's turnover.

However, it should be noted that the varieties of any fast food restaurant should not be too many or too complex, otherwise it will not only make your fast food restaurant look featureless, but also increase the workload of the kitchen, and Making the entire fast food restaurant difficult to operate. There are two options to choose from: one is that a fast food restaurant only operates one type of fast food, either meals, noodles, or pastries; the other is that it mainly operates a certain type of fast food and also operates Some other two types of varieties are supplemented. A fast food restaurant must not be all-inclusive and operate all varieties. A maximum of about 20 varieties of all varieties combined is enough. By the way, if a fast food restaurant sells meals or pasta, it is best to sell several soup dishes at the same time and provide some free side dishes.

2. Positioning and location selection of fast food restaurants

Fast food has always been characterized by convenience, high quality and low price, and serves the public as its main target. Therefore, the positioning of any Chinese fast food All must be popular and mid- to low-end. Rich people won't eat high-grade fast food, and poor people can't afford it. That's what people often say: "If you can't get high, you can't get low." Take the current catering market in Chengdu as an example. In addition to popular varieties, Chinese fast food prices are mostly set at around 5 yuan. That is, a consumer only needs to spend 5 yuan to have a fast food meal.

Current Chinese fast food is most popular among working-class people, especially white-collar workers, students and floating population. Therefore, the location of fast-food restaurants should be chosen in factories, office buildings, busy commercial areas, and schools. Waiting for nearby places where working-class people or students are concentrated, as well as places with a large floating population such as stations, docks, transportation thoroughfares, etc., in order to ensure a sufficient source of customers.

You must know that people eat fast food because it is convenient and fast, so they generally do not walk long distances or take a car to eat fast food. From this point of view, if there is no considerable consumer group around the fast food restaurant, it is best to change the entrance.

3. Scale and decoration of fast food restaurants

Since Chinese fast food is still in its infancy, the scale of Chinese fast food restaurants is currently not large. Generally speaking, a fast food restaurant can be opened if its store area (excluding kitchen) reaches about 30 square meters, a store area of ??more than 60 square meters can be regarded as a medium-sized fast food restaurant, and a store area of ??more than 100 square meters can be considered a medium-sized fast food restaurant. It's a larger fast food restaurant. There are two advantages to having a small fast food restaurant. One is that it can save the initial investment in opening a store, and the other is that it can avoid wasting the store area when business is slow.

Because fast food is a modern business model after all, the decoration, store and kitchen facilities of Chinese fast food restaurants should all show modern features. The decoration of Chinese fast food restaurants should adopt a simple style and bright colors to give customers a relaxed and pleasant feeling; the tables and chairs in the store can be cassette tables and chairs from Western fast food restaurants, which not only has a sense of the times, but also maximizes the Make the best use of the limited space in the store; the kitchen should also try to use kitchen utensils and facilities made of stainless steel and other materials to give customers a clean and hygienic impression.

4. Operation and management of fast food restaurants

As we all know, Western fast food restaurants have a complete and mature operation and management system and process, while Chinese fast food restaurants, which are still in their infancy, Especially for those small Chinese fast food restaurants opened by freelancers or laid-off workers to make a living, it is obviously unrealistic to ask them to adopt a management model.

The operation and management of small Chinese fast food restaurants can be boiled down to just a few sentences, that is, the boss first selects the variety of fast food, chooses the location of the fast food restaurant, decorates the fast food restaurant and installs the facilities of the fast food restaurant, and then you find Several chefs and kitchen workers are responsible for the kitchen, and several waiters are hired to serve as the front of house. Let them do their jobs every day. In the end, of course, the boss collects the money himself.

Let’s first talk about how many people it takes to open a Chinese fast food restaurant. For a fast food restaurant with a store area of ??30 square meters, the kitchen requires about 3 people, that is, one person is responsible for making meals, one person is responsible for making noodles, and the other person is responsible for making pastries. If you operate three types of fast food varieties at the same time, . There are also about 3 waiters in the front hall. In addition, it is best to have a mobile kitchen staff who is responsible for washing dishes and washing dishes to ensure the demand for dishes during business hours. Of course, the boss is responsible for collecting payments, but it is best to use a cash register so that the daily turnover can be easily calculated. As for the preparation work before the fast food restaurant opens every day, it is completed jointly by all the staff of the fast food restaurant.

Let’s talk about the matters needing attention in the management of Chinese fast food restaurants. In addition to high quality and low price, fast food restaurants are also convenient, clean and hygienic. Whether it is the chef in the kitchen or the waiter in the front hall, his movements must be skillful and fast to meet the needs of customers to eat when they come and leave after finishing. All personnel in a fast food restaurant must have a clear division of labor and cooperate with each other, so as to achieve the overall fast effect. The fast food restaurant's store, tables, chairs, tableware, kitchen utensils, etc. must be diligently cleaned, and the staff must pay attention to personal hygiene. In short, the fast food restaurant must maintain a clean and comfortable image at all times.