restaurantbusinessplan餐廳商業(yè)計(jì)劃書(shū)-資料下載頁(yè)
2025-08-07 09:31本頁(yè)面
【正文】 leftovers into smaller portions to help food cool more quickly. Use up leftovers within two days. Cooked rice should only be kept for one day. Store raw food such as meat in airtight containers at the bottom of the fridge to prevent juices or blood from dripping onto other food. Defrost frozen foods in the fridge. Place them on a plate or in a container as they defrost so they don39。t drip on or contaminate other foods. Don39。t overfill the fridge food may not cool properly. Keep the fridge at less than 5176。C and the freezer at less than 18176。C consider getting a thermometer. Don39。t store opened tins of food in the fridge transfer the contents to a suitable airtight container instead. Cooking food safelyIf food isn39。t cooked at a high enough temperature, bacteria can still survive. The following advice will help you to cook safely. Follow the recipe or packet instructions for cooking time and temperature, ensuring the oven is preheated properly. Food should be piping hot (steaming) before serving. Take special care that pork, sausages, burgers and poultry are cooked through and aren39。t pink in the middle. Using a clean skewer, pierce the meat. When cooked properly, the juices run clear. Lamb and beef joints and steaks can be cooked rare, but must be thoroughly sealed (browned) on the outside. Don39。t cook foods too far in advance. Keep cooked foods covered and piping hot until served. When microwaving, stir food well from time to time to ensure even cooking. Only reheat food once and serve piping hot. Use a food thermometer to check that food is cooked to the right temperature. Eggs contain harmful bacteria which can be dangerous to pregnant women, older people and babies. Don39。t serve eggs with runny yolks, or eggcontaining foods that won39。t be cooked, for example homemade mayonnaise. 7. Financial plan Startup costsStartup costs, which exceed $200,000 per restaurant, include recruiting, training, relocation and related costs for developing management and hourly staff for new restaurants. Expenses will usually include employee salaries, advertising, rent, supplies, delivery expenses, utilities, taxes, insurance, maintenance, professional services, loan payments, inventory, etc. Sales forecasts Breakeven analysis Cash flow analysis Balance sheet 8. Future prospects OutlookOur restaurant is an innovative concept that targets a new, growing market. We assume that the market will respond, and grow quickly in the next 5 years. Our goals are to create a reputation of quality, consistency and security (safety of food) that will make us the leader of a new style of dining InnovationsThe restaurant sells some frozen foods to customers to cook at home. Risk analysisWith any new venture, there is risk involved. The success of our project hinges on the strength and acceptance of a fairly new market. After year 1, we expect some copycat petition in the form of other independent units. Chain petition will be much later.This is my restaurant back of house floor planThis is the front house and floor planThe restaurant is a 2400 Square foot space. It was formerly a restaurant and needs on minor structural modifications. The licenses and codes39。 issues are all in order. New equipment and dining room furnishings will be purchased and installed by the general contractor. This is the menu about our restaurant some feature foodChow meinFried riceChicken egg rollveggie spring rollMushroom chickenBeijing beef
環(huán)評(píng)公示相關(guān)推薦
鄂ICP備17016276號(hào)-1