餐厅商业计划书英语（附中文版）

餐厅商业计划书英语（附中文版）第一篇：BusinessPlanfora1930sOldShanghaiThemedRestaurantCompanyOverviewI.CompanyName:1930OldShanghaiThemeRestaurantII.OriginofIdea:Inthe1930sand1940s,Shanghaiearnedthereputationofbeingthe"ParisoftheEast,"attractingpeoplefromallovertheworld.Thiswasaperiodofopulenceandextravagance,whichlaterledmanytobefascinatedbyShanghaiduetoitsrichculturalheritage.WiththeupcomingWorldExpo,ouraimistointroduceforeignvisitorstoShanghai,offerthemauthenticShanghaicuisine,andpreservethecultureofoldShanghai.III.CompanyForm:PhysicaldiningestablishmentIV.BusinessScope:FoodandbeverageV.CompanyProfile:Ourcompanyprimarilyoperatesinthefoodandbeverageindustry.ItisalsoathemedconceptstorethatpromotesthecultureofoldShanghai.VI.CompanySlogan:ServethemostauthenticShanghaicuisineandlettheworldtastetheflavorofShanghai.VII.ProfitModel:Industryintegration,formingstrategicallianceswithsuppliers.VIII.CompanyPhilosophy:-Customersaretheprofitguaranteeforthecompany'sexistence.Employeesshouldprovidequalityservicewithsmiles,creatingmaximumtransferredvalueforcustomers.-Employeesarethehumanresourceguaranteeforthecompany'sexistence.Thecompanywillcreateagoodworkenvironmentandpersonalizedworkspaceforemployees,safeguardtheirinterests,andensuretimelyinformationdissemination.-Innovationisnecessaryforthecompany'ssustainedoperation.Thecompanyencouragesemployeestocontinuouslyinnovate,possesspioneeringawareness,surpassthemselves,andpursueexcellence.-Teamspiritandlearningspiritareoneofthecompany'scorecompetitiveness.Buildingalearningorganizationisthecompany'sgoal.-Suppliersarethecompany'sstrategicpartners.Industryintegrationisthecompany'sprofitmodel.ThecompanyiscommittedtocreatingacateringbrandwithChinesenationalcharacteristics.IX.CompanyGoalsandStrategies:TobecomethemostauthenticShanghaicuisinerestaurantinShanghai,promoteShanghaiculture,restoreoldShanghai,andletconsumersenjoythecharmofoldShanghaifromafashionableperspective.TointroduceShanghaicuisinetotheworldandcreatedishesandculturewiththemostShanghaicharacteristics.CompanyStrategy:LeveragetheupcomingWorldExpo.ThecultureofoldShanghaiisboundtocreateatrend.Usevariousmarketingstrategiestopromotethe1930OldShanghaiThemeRestaurantandshowcaseShanghaiculture.CombineoldShanghaicuisinewitholdShanghaiculturetoformauniquediningexperience.X.CompanyPlanningCompanyCompetitiveStrategy:Combineculturalcompetitionwithdifferentiatedcompetitionstrategies.XI.InvestmentandReturn:InvestmentRequirement:Theinitialinvestmentrequiredforthefirstyearis3millionyuan,tobepaidinonelumpsum.Thiswillprimarilybeusedforestablishingtheheadquarters,whichiscrucialasitssuccesswilldeterminethestabilityoffutureoutlets.Ourgoalistoestablishthemostcompleteorganizationwiththeleastamountofcapital.Forfuturedevelopment,wewillinvesttheminimuminitialcapitalandcontinuouslyincreaseprocurementcostsstartingfromthesecondyear.InvestmentReturnForecast:Ifourbusinessgoalsareachieved,thecapitalinvestmentinthisprojectwillberecoveredin2yearsand1month,andpureprofitswillbeobtainedthereafter.Thisfigureisbasedonaconservativeestimateoftotalsalesbefore2010.MarketAnalysisandDevelopmentStrategyI.AcceptanceofThemedCateringinShanghai:ThemedrestaurantsarealreadyapopularbusinessmodelinHongKongandTaiwan.TheyhaveonlyrecentlygainedpopularityinShanghai.Theconsumergroupforthemedrestaurantsismoretargetedthanthatforgeneralrestaurants.Conclusion:Retro-themedrestaurantsarenotonlylikedbyregularcustomersbutarealsopopularamongyoungercustomers.Theyareawell-likedtype.II.ProblemsinOperatingThemedRestaurantsinChina:1.Blindpursuitofalternativethemes,leadingtovulgarandlow-qualitycontent.Examplesincludethecontroversial"ZenCool"restaurant,whichsurprisedmanyduetoitsuniqueconcept,anda"Toilet"restaurantinTaiwan.2.Unreasonablepricing,makingitdifficulttoattracttargetcustomers.Forexample,the"TropicalRainforest"restaurantsinShanghaiandBeijingcloseddownwithintwoyearsoftheiropeningduetohighpricesthatwereunaffordableforordinarywageearners.III.AdvantagesofOldShanghaiThemeRestaurantsinShanghai:1.Inrecentyears,boththecateringandfashionindustrieshaveembracedaretrotrend.Retro-themedrestaurants,duetotheirculturalconnotations,arenotonlylovedbyolderconsumersbutarealsosoughtafterbyyoungergenerations,appealingtoawiderangeofagegroups.2.Shanghaiisacitywithadeepculturalheritageandthereputationofbeingthe"ParisoftheEast."ManyChineseandforeignersarefascinatedbythearchitectureandcultureofoldShanghai.However,theexisting"OldShanghaiThemeRestaurants"inShanghaionlyhavetheappearancebutcannottrulyrestorethespiritofoldShanghaiinthe1930s.3.WiththeupcomingWorldExpoinShanghaiin2010,numerousChineseandforeigntouristswillfloodintoShanghaitoexperienceitsuniqueculturalcharm.ThispresentsagreatbusinessopportunityforthecateringindustryinShanghai.OldShanghai-themedcateringwillstandoutduetoitsretrotheme.IV.AnalysisofChallenges•1.Howtosustaintherestaurant'slifespaninahighlycompetitiveenvironment.•2.Injectionofinternationalcateringindustryinfluence.•3.Fiercecompetitionamonglocalcateringbusinesses.V.DevelopmentStrategies•1.Precisepositioning.•2.Createapleasantdiningatmosphere.•3.Enhancetheedibleandaestheticexperienceofmeals.•4.Establishcorporateimageandstriveforchainoperation,branding,andscaleexpansion.•5.Utilizetheprinciplesoftheexperienceeconomytoimprovecustomersatisfaction.MarketingStrategyHolisticMarketing:Allemployeesoftheenterpriseworktogethertooptimallycombinecontrollablefactorssuchasproduct,price,place,andpromotion(4P)anddemand,cost,convenience,andservice(4C)tosatisfycustomers'variousneeds.Product:Inadditiontohighlightingthethemeandcharacteristicsofourrestaurant,wecannotneglectthedishes.Ourunderstandingofdishesshouldbebasedonmeetingconsumerneeds,conductingthoroughmarketresearchandanalysis,andlaunchingdifferentiateddishesthroughprecisepositioning.Whilefulfillingconsumers'basicfunctionalneeds,wecontinuouslyaddadditionalvalue.Price:Pricingisnolongerasimplecalculationofcostplusprofitbutratheradeterminationbasedonthecostconsumersarewillingtopayforproductvalue,consideringmarketsegmentation.Itensurescompetitiveadvantagewhiletargetingspecificmarketsegments.Place:Thedistributionchannelisnotonlythepathfordeliveringproductstoconsumersbutalsoanimportantbattlefieldforoccupyingthemarketandinterceptingcompetitors.Wewilltransformpreviouschannelmembersfromtradingpartnersintointegratedchannelpartners,forgestrategicpartnershipswithsuppliers,andtransformbusinessactivitiesintomarketoperations.Effortswillbemadetoimprovenetworkconstructionandactivelydevelopacontrollablenumberofterminals.Promotion:Promotionisnotsolelyadvertisingandsalespromotionbutacombinationofshort-termmarketingandlong-termbrandcommunication.SuitablePromotionPlansforOurCurrentOperatingConditions:Plan1:ConcentricCirclePromotion—Withtherestaurant'slocationasthecenterandaradiusofabout400-1,000meters,promotewithinthesurroundingresidentialareasandoffices.Thismethodishighlysuitableforoursmall-to-medium-sizedrestaurantcateringtothemasses.Plan2:Usestorefrontpostersandloyaltyrewardcardstoattractnearbyresidentsandworkers.Plan3:Mediapromotionspecificallytailoredforourthemedrestaurant.MediaPromotion1.IncreaseMarketAwareness:Shanghaiisametropoliswithhundredsofgoodrestaurants.AsanewlyopenedrestaurantwithouruniqueOldShanghaitheme,itiscrucialtoappearinconsumers'sightlinesandbediscoveredbythemasses.Therefore,intheearlystagesofpreparation,wewilladvertiseinfoodcolumnsofmajornewspapersandmagazines,highlightingourrestaurant'sthemeandcharacteristics,suchasfoodmagazineslikePepper&PepperthatoffercouponsandfoodsectionsofmagazineslikeCompleteLifeManual.2.EnhanceMarketReputation:Throughmediaguidance,wewillestablishagoodimageandreputationforourrestaurantinthemarket,naturallyattractingcuriousconsumersandgatheringmorecustomers.Forinstance,invitefoodprogramsfromlifestylechannelstoourrestaurantfortastingsandintroduceourrestaurantonTVtoattractmoreviewers.3.CollaboratewithTelecomMedia:Leveragingtelecom'sexistingbusinessesandresources,cooperatewithtelecomtoconsolidateanddevelopourcustomerbaseoverthelongterm.Patronsofthemedrestaurantslikeoursprioritizeeitherthetasteofdishesorthediningenvironment.VoicepromotionsorSMSpromotionsvia114areprofessionallytailoredforsuchrestaurants.Afterdevelopingadetailedandprofessionalpromotionplanforourrestaurant,wewilldesigndiscountactivitiesbasedonactualconditionsandrecommendtheseactivitiesandourspecialtiestouserswhodial114orreceiveSMSrecommendations.Thisnotonlybringstrafficandpopularitytoourbusinessbutalsorecommendssatisfactoryconsumptionvenuestousers.TechnicalManagement•Decoration:-Designanddecorationoftheentiredininghall:ItshouldbestyledtoreflecttheessenceofoldShanghai.-Designanddecorationofeachprivateroom:Eachroomshouldhaveitsuniquecharacteristicswithoutrepetition,yetmaintainingtheoldShanghaistyle.-Vintagestaircasedesign:Userosewoodastheprimarymaterial,withhollowed-outandcarveddesigns.-Ceilingdesign:Featureacirculardiskastheceiling,withacrystalchandelierasthemaincomponent,hangingfromtheceilingtothemezzaninebetweenthefirstandsecondfloors.•Ornamentation:-Selectionanddesignoflighting:LampshadeswitholdShanghaicharacteristics.-Design,selection,andcustomizationofcurtains.-Orderingofwoodentablesandchairs:Usingrosewoodastheprimarymaterial.-Selectionoftableware:FocusonantiqueporcelainandporcelainspoonswitholdShanghaicharacteristics.-Designoftableclothsandnapkins.-Designofwaiteruniforms.-Floordesignandselectionofmaterials.•OrderingSystem:-Menusintheformoffilmrolls,displayingeachdishintheformofoldphotoswithappropriatedescriptions.Handwrittenrecordstomatchthehistoricalbackground.•WaitingSystem:-Awaitingareawithintherestaurantforcustomerswaitingtobeseated.-AsmallexhibitionareashowcasingoldShanghaiphotosandartifacts.•NetworkSystemManagement:-Uploadthelatestdishesontherestaurant'swebsiteforcustomerstoview.-Customerscanorderdishesnotavailableattherestaurantthroughthewebsite,andtherelevantinformationwillbesenttothesystemmanagementofficeforkitchenpreparation.-Regularlyupdatetherestaurant'swebpagetoannouncethelatestactivitiesandsetupcustomercomplaintsandsuggestionsonlinetopromptlyaddressrestaurantshortcomingsandmeetcustomerexpectations.Forsupplyrelationships,wemustfirsthavefixedsupplierstoensuretherestaurant'sneedsaremet,withcorrespondingsupplylocationsforemergencymeasures.HumanResourceAnalysis•HumanResourcePlanning•OrganizationalStructure:CEO,DepartmentHeads,DepartmentManagers,DepartmentStaff,SeniorChefs,OtherChefs,Waiters,KitchenHelpers•RecruitmentandAllocationofHumanResources:1.RecruitmentNeedsAnalysis:AsathemedrestaurantwitholdShanghaicharacteristics,themainfocusisonrecruitingexperiencedchefsspecializinginoldShanghaicuisine,kitchenhelpers,maleandfemalewaiters,andmiddle-levelmanagerswithmanagementexperienceandcertificationssuchaslobbymanagers,HRsupervisors,kitchensupervisors,andfinancialsupervisors.2.JobAnalysisandCompetencyAnalysis:Assesscandidates,withmanagersrequiringworkexperienceandnationalmanagementqualificationcertificates,andadetailedunderstandingofpreviousworksituations.Focusoninterpersonalskills.3.RecruitmentProceduresandStrategies:Publishrecruitmentnotices,organizerecruitmentevents,arrangerecruitmentpersonnel,withinitialinterviewsconductedbyHRdepartmentheads,marketingdepartmentheads,andthecompanyCEO.Afterinternalstaffingiscomplete,recruitmentmatterswillbehandedovertotheHRmanagerandHRdepartmentpersonnel.4.RecruitmentChannelAnalysisandSelection:Recruitmentwillbeconductedthroughtwochannels:settingupcountersinthejobmarketandpostingrecruitmentinformationonline.Thejobmarkethasalargeflowoftalent,allowingforon-siteinterviewsandscreenings.Onlinedisseminationisfast,andvariousrecruitmentmessagescanbepostedalongwiththerestaurantopeningannouncement.Therestaurantwillalsoprovidepart-timeopportunitiesforsomecollegestudents.5.RecruitmentImplementation:Recruitmentismainlydividedintothreesteps.Stepone:Recruitingmanagementtalent,including2lobbymanagers,4HRpersonnel,3financialdepartmentpersonnel,5marketdevelopmentdepartmentpersonnel,and6technicaldepartmentpersonnel.Steptwo:Recruitingchefs,including3seniorchefs,6otherchefs,and8kitchenhelpers.Stepthree:Recruitingwaiters,including18malewaitersand18femalewaiters.6.SpecialPoliciesandContingencyPlans:HRpersonnelwillalsoparticipateinlobbymanagement.Duringpeakhours,lobbymanagersandHRpersonnelcanserveaswaiterstoavoidslowornoservice.7.ExitInterviews:Conductdetailedinterviewstounderstandthereasonsforresignation.8.MeasurestoReduceEmployeeTurnover:Trytomeetthereasonablerequirementsofemployees,holdregulargatherings,sendgiftsduringholidays,remembereachemployee'sbirthdaywithsmallgifts,andalwayspayattentiontoeachemployee'sphysicalandmentalwell-being.HumanResourceTrainingandDevelopment1.TheoreticalLearning:LearnbasicEnglishandShanghaidialectmenuordering,andintroducetherestaurant'sspecialtydishesinShanghaidialectandEnglish.2.ProgramEvaluation:Evaluateemployees'learningandworkperformanceduringtheprobationperiodtodecidewhethertocontinueemployingthem.3.Training,Development,andEmployeeEducation:Clarifytherestaurant'spurposeandemployeecodeofconduct,withaspecialemphasisonappearanceanddemeanor.•HumanResourceCompensationandBenefitsManagement:-MonthlySalary:SeniorChef:15,000yuan,OtherChefs:7,000yuan,DepartmentHeads:6,000yuan,DepartmentManagers:4,000yuan,DepartmentStaff:2,500yuan,Waiters:1,600yuan,KitchenHelpers:1,500yuan.BuildingaComprehensiveCompensationSystem:1.BenefitsandOtherCompensationIssues(WelfareInsuranceManagement,DesignofCorporateWelfarePrograms,DesignofSupplementaryPensionInsuranceandSupplementaryMedicalInsurance).2.PerformanceEvaluationandFeedback.EmployeeandLaborRelationsinHumanResources:1.EmploymentLawCompliance2.LaborRelationsandSociety3.IndustryRelationsandSociety4.LaborNegotiations5.UnionizationandLaborNegotiations(Safety,Security,andHealth;SafetyandHealthPrograms;PromotionofSafetyandHealthintheWorkplace;ManagementofOccupationalHealthandSafety)SummaryThebusinessplansummaryforthe1930sOldShanghaiThemedRestaurantoutlinesourvisiontobringatasteofvintageShanghaitomoderndiners.Bymeticulouslyrecreatingtheambianceandflavorsofthe1930s,weaimtoofferauniquediningexperiencethattransportsguestsbackintime.OurmenuwillfeatureclassicShanghaidishes,withamoderntwist,servedinanelegantlydecoratedspacethatmimicstheopulenceofoldShanghai.Marketingstrategiesincludeleveragingsocialmedia,collaboratingwithlocalhistoriansandinfluencers,andhostingthemedeventstoattractbothlocalsandtourists.Weplantodifferentiateourselvesthroughexceptionalcustomerservice,authenticdecorations,andacuratedselectionofmusicandentertainmentthatcapturestheessenceofthe1930s.Inconclusion,the1930sOldShanghaiThemedRestaurantpromisestobeastandoutdiningdestination,offeringanostalgicescapeintotheglamourandeleganceofoldShanghai.Withafocusonquality,authenticity,andcustomersatisfaction,weareconfidentintherestaurant'spotentialforsuccess.中文版：1930老上海主题餐厅主题餐厅商业计划书公司概述一、公司名称：1930老上海主题餐厅二、创意源起：十九世纪三四十年代，上海曾有“东方巴黎”的美誉，让世界各国人都纷纷涌入上海，这是一段奢靡的历史，使得后来很多人因为上海深厚的文化底蕴而对这个城市心向往之，世博即将开办，为了让外国游人了解上海并可以品尝到正宗的上海菜式，保留老上海文化。三、公司形式：餐饮实体店四、经营范围：餐饮五、公司简介：本公司是以经营餐饮主体。同时传播老上海文化的主题式概念店。六、公司口号：做最专业的上海料理，让全世界品尝上海味道。七、公司盈利模式：行业一体化，与供应商形成战略联盟。八、公司理念：–顾客是公司存在的利润保障，公司员工应微笑提供优质的服务，为顾客创造最大的让渡价值；–员工是公司存在的人力保障，公司将为员工创造良好的工作环境，个性化的工作空间，保障员工利益，保证员工信息传递的及时性。–创新是公司持续经营的需要，公司提倡员工不断创新，具有开拓意识，超越自我，追求卓越。–团队精神与学习精神是公司的核心竞争力之一，构建学习性组织是公司的目标。–供应商是公司的战略伙伴，行业一体化是公司的盈利模式，公司将致力于打造中国民族特色的餐饮品牌。九、公司目标与战略：成为上海最正宗的上海料理，推行上海文化，还原老上海，让消费用最时尚的视角享受老上海风情，让上海菜式走入世界。打造最具有上海特色的菜式以及文化。公司战略：利用世博会的即将开办，老上海文化必定会刮起一股风潮。运用各种营销手段，推销1930老上海主题餐厅，展现上海文化。将老上海菜式与老上海文化结合运用。形成独特的餐饮消费模式十、公司规划公司竞争战略：文化竞争与差异化竞争战略相结合。十一、投资与回报•要求投资金额第一年首期需要一次性投入资金300万元。主要用于总店建立。总店的建立是一个关键。它的成败关系到以后店面的稳定。我们的目标是以最少的资金，建立最完整的机构。为了以后的发展。我们采取首期投入最低资金，并在第二年开始不断追加进货费用等。•投资回报预测如果我们的业务目标得以实现，对本项目的资本投资将在2年零1个多月的时候就可以收回投资，并从以后开始获取纯利。这一数字来自于对2010年前的营业总额的保守估计。市场分析与发展策略一、上海市主题餐饮业的接受度分析在我国港台地区，主题餐厅已经是非常流行的一种餐厅经营模式。海在这几年内才刚刚兴起。主题餐厅的消费人群比一般餐厅有针对性。结论：复古怀旧型的主题餐厅，不但在深受老客户喜欢的同时，也受到了年轻客户的追捧与喜爱，是较为受人喜欢的一种类型。二、中国主题餐厅经营中的问题1．盲目追求另类，出现粗俗低级的内容例：引发争议的“禅酷”餐厅，由于其独特的立意，令许多人感到吃惊；还有台湾的一家“厕所”餐厅2．价格定位不合理，无法招徕目标客源例：“热带雨林”餐厅在上海和北京的分店在开业两年之间陆续倒闭了原因是价位太高，普通工薪阶层的人消费不起。三、老上海主题餐厅在上海的发展优势1、近年来，无论是餐饮业还是服饰业，都掀起了一股复古潮流，复古怀旧型的餐厅，因其内涵的文化底蕴，不但被年老消费者所喜爱，也受到年轻一代消费者的追捧，面对的消费者年龄层次较广。2、上海是一个有着深厚的文化底蕴的城市，有着“东方巴黎”的美誉，很多中国人乃至外国人都对老上海的建筑与文化所着迷。但是，上海目前现有的‘老上海主题餐厅’只是空有其形，并不能真正还原30年代老上海精神的原貌。3、2010年上海即将举行世博会，届时将有众多的中国游客与外国游客涌入上海，领略上海的独特文化魅力，这对于上海的餐饮业来说是一个极大的商机。老上海主题餐饮，会因为其复古怀旧的基调，凸显而出。四、挑战分析•1、在竞争激烈的环境下，如何维持餐厅的寿命。•2、国际餐饮业的的注入•3、本地餐饮业间的竞争激烈•五、发展策略•1、精确定位•2、营造良好的就餐氛围•3、增加餐点的食用和审美体验•4、树立企业形象，努力将企业连锁化、品牌化、规模化•5、运用体验经济原理提高顾客满意度营销策略全员营销：企业所有员工对企业的产品、价格、渠道、促销(4P)和需求、成本、便利、服务(4C)等可控因素进行互相配合，最佳组合以满足顾客的各项需求。产品：除了突出我们餐厅的主题特色外，对于餐厅的菜品我们也不能松懈。对菜品的理解应该立足于满足消费者需求的高度，充分进行市场调研进行市场分析与选择，通过菜品定位推出具有差异化特征的菜品。在满足消费者基本功能需求前提下，不断提加附加价值。价格：价格的制订不再是成本加利润的简单运算，而是充分考虑到消费者为了获得产品价值能够愿意付出的成本，根据市场人群定位来确定价格，同时兼顾确保在与对手竞争中保持优势。渠道：渠道不仅是把产品送达消费者的通路，更是占领市场拦截对手的重要战场。把以往的渠道成员从贸易对象发展成为一体化经营的渠道伙伴，与供应商们结成战略伙伴关系，把业务行为转化为市场经营行为。大力完善网络建设，并积极发展可控终端数量。推广：推广也不是单纯的广告宣传和促销，而是短期市场推广和长期品牌传播相结合的行为。适合目前我们的经营状况宣传方案一：圆心式推广，以餐厅位置为圆心，400－1000米左右为半径画圆推广，覆盖周边的生活小区，办公地点，这种方式非常适合我们这种大众消费的中小型餐厅。二：采用店面海报，优惠积分卡的形式拉拢周边的居住工作人群。三：另外一种方式是专门针对我们这种特色餐厅进行推广宣传的，也就是媒体推广。媒体推广一：扩大本项目的市场知名度：上海作为一个大都市，好的餐厅成百上千，作为一个新开的餐厅，我们有自己的特色主题——老上海主题，但怎样才能让我们出现在消费者的视线中，让消费大众发现我们是一个非常重要的工程，所以在餐厅筹备完善的初期，我们就要在各大报刊美食栏目中投入广告并且突出我们餐厅的主题特色，例如：胡椒蓓蓓等富有优惠券的美食杂志、完全生活手册等的美食版块等各大有美食版块的报刊杂志。二：增强本项目在市场上的美誉度：通过媒体的引导作用，树立我们餐厅在市场上的良好形象，在消费群体中的良好口碑，自然会引起其他消费者的好奇前来，从而聚拢越来越多的顾客。例如：邀请生活时尚频道美食节目来我们餐厅试吃并且在电视栏目中介绍推荐我们餐厅，吸引更多观众。三：通过电信传媒依托电信现有的各种业务和资源，与电信合作，巩固并且长期发展我们的客户群：针对于我们这种特色餐厅，来这类场所消费的人群要么注重菜品口味，要么注重的是就餐环境。114的语音推广或者短信推广，就是专业为这类餐厅进行推广宣传。我们为我们的餐厅制定详尽专业的推广方案之后，根据餐厅的实际情况设计优惠活动内容，将优惠活动和我们的特色推荐给拨打114的用户，也会以短信推荐的形式向用户进行建议。既为我们商家带来了客流量和知名度，也为用户推荐了满意的消费场所。技术管理•装修餐厅整个大厅的设计和装潢——要符合老上海风味的风格。每一间包房的设计和装潢——每一间包房要有自己各自的特色，不可以重复，但是也要有老上海风格。楼梯复古的设计——用红木作为设计的主要材料，然后通过镂空和雕刻而成。吊顶设计——以圆盘为顶，以水晶灯为整盏灯的主要组成部分，从顶往下垂吊，通往一楼与二楼的隔层之间。•装饰灯具的选择与设计——要具有老上海特色的灯罩窗帘的设计、选购和定制木质桌椅的订购——是选用红木为主要材料餐具的选择——是以具有老上海特色风格的古瓷和瓷勺为主要桌布和台布的设计Waiter服装的设计地板的设计和选择的类型•点餐系统菜单采用形如胶卷之卷轴，用老照片的形式反映每道菜的样式，加入适当讲解。采用手写方式记录以配合时代背景。•等候系统餐厅内设有休息区，以方便等候就餐之顾客等待。并设有小型展览区，展示一些老上海之历史老上海之照片和当时的一些物品。•网络系统管理将厨房最新菜肴上传餐厅网站告之顾客。顾客预定餐厅没有的菜时也可以通过网站直接发送菜的相关资料给系统管理处，然后给厨房以准备的时间.系统将不时更新餐厅网页，把餐厅最新活动公布于网络。并在网上设立顾客投诉，意见等，随时纠正餐厅的不足及满足顾客对餐厅的期待。对于货物的供给关系，我们首先要有固定的供货商，以确保满足餐厅对于货物的需求，以及相应的供货地，一边在出现紧急状况是有紧急的措施。人力资源分析•人力资源规划•组织机构的设置：CEO各部门主管各部门经理各部门人员高级厨师其他厨师服务生，厨房帮工•人力资源的招聘与配置1、招聘需求分析：作为具有老上海特色的主题餐厅招有一定实力的老上海菜厨师是主要的，厨房帮工，男女服务员，有一定管理经验和资格认证书的中层管理人才如大堂经理，人事主管，厨房主管，财务主管等。2、工作分析和胜任能力分析：对前来应聘的人才进行考核，管理人才要有一定得工作经验和国家管理人才资格认证的各类考核证书，对于以前工作的情况要详细了解。主要考察人际关系处理方面得能力3、招聘程序和策略：发布招聘消息，组织招聘会，安排招聘人员，面试官由人事部门主管，市场部主管，公司CEO来担任初次的面试官。等内部人员调配完整了以后招聘事宜将交给人事部经理和人事部门的人员来进行。4、招聘渠道分析与选择：招聘将会分为在人才市场设立柜台和在网上发布招聘信息两种渠道。人才市场流动人才较多可以进行适当的现场面试再进行筛选，网上传播消息的速度非常快，在网上发布餐厅开张消息的同时也可以发布关于招聘的各类消息，本饭店还会给一些大学生提供兼职的机会。5、招聘实施：招聘主要分为第一步招聘主管类的管理型人才：包括大堂经理2人，人事部经历4人，财务部人员3人，市场发展部5人，技术部门6人。第二步招聘厨师：高级掌厨3人，其他厨师6人，厨房帮工8人第三步招聘服务生：男性服务生18人，女性服务生18人6、特殊政策与应变方案：人事部门的人员也会参与大堂得管理，在营业高峰期时大堂经理和人事部门得人员都可以充当服务员的工作以避免上菜慢或无人上菜得情况发生。7、离职面谈：对于离职原因进行详细了解。8、降低员工流失的措施：尽量满足公司人员提出得合理要求，定期举行联欢会，在节日期间发送慰问品，记住每位员工得生日并送上小礼物，随时注意每位员工得身心状况。人力资源培训和开发1、理论学习：学习简单得英语点菜内容，上海话得点菜内容，用上海话和英语介绍餐厅特色得菜系。2、项目评估：对于员工得学习状况和使用期期间的工作状况进行评估从而决定是否继续留用。3、培训、发展与员工教育：要让员工明确餐厅得宗旨，明确员工准则得内容，对于仪容仪表要特别强调。•人力资源薪酬福利管理薪酬（月薪）高级厨师15000元其他厨师：7000元各部门主管：6000元各部门主任：4000元各部门人员：2500元服务生：1600元厨房帮工：1500元构建全面的薪酬体系1、福利和其它薪酬问题（福利保险管理、企业福利项目的设计、企业补充养老保险和补充医疗保险的设计）2、评估绩效和提供反馈。人力资源的员工和劳动关系：1、根据就业法2、劳动关系和社会3、行业关系和社会4、劳资谈判5、工会化和劳资谈判（安全、保安和健康、安全和健康项目安全和健康的工作环境促进工作场所的安全和健康管理执业健康和安全）总结1930老上海主题餐厅商业计划书总结概述了我们的愿景，即为现代食客带来复古上海的风味体验。我们计划精心重现20世纪30年代的氛围与美食，旨在为顾客提供一次穿越时空的独特用餐体验。餐厅菜单将融合经典上海菜肴与现代创新元素，同时，餐厅的优雅装饰也将仿照旧上海的奢华风格。我们的营销策略包括利用社交媒体、与当地历史学家和网红合作，以及举办主题活动，以吸引当地人和游客。我们计划通过卓越的客户服务、逼真的装饰以及精心挑选的音乐和娱乐节目（捕捉20世纪30年代精髓）来彰显餐厅的独特性。总之，1930老上海主题餐厅有望成为一处引人注目的餐饮目的地，让顾客沉浸在旧上海的魅力与优雅之中。我们专注于品质、真实性和客户满意度，对餐厅的成功充满信心。第二篇：RestaurantBusinessPlanExecutiveSummaryTherestaurantbusinessplanaimstoestablishanewrestaurantinaprimelocationinthecity.Therestaurantwillofferadiversemenuofhigh-quality,fusioncuisine,withafocusonusinglocallysourcedingredients.Therestaurantwillprovideauniquediningexperience,withawarmandinvitingatmosphere,excellentcustomerservice,andacommitmenttosustainability.BusinessDescriptionTherestaurantwillbenamed"FusionFlavors"andwillhaveaseatingcapacityof100guests.Therestaurantwillbeopenforlunchanddinner,sevendaysaweek.Themenuwillfeatureablendofinternationalflavors,includingAsian,European,andAmericancuisine.Therestaurantwillalsoofferafullbarwithaselectionofwines,cocktails,andcraftbeers.MarketAnalysisTherestaurant