中式快餐店商業(yè)策劃書

1、中式快餐店策劃書中式快餐店策劃書2009年12月28日目錄1.開店前期準(zhǔn)備...............................................................................................................................61.1宏觀環(huán)境分析..............................................

2、.......................................................................61.1.1地形環(huán)境分析........................................................................................................61.1.2經(jīng)濟(jì)環(huán)境分析.....................

3、...................................................................................81.1.3政策環(huán)境分析........................................................................................................81.1.4文化環(huán)境分析.........

4、...............................................................................................81.2微觀環(huán)境分析...................................................................................................................

5、.81.2.1市場潛力分析.........................................................................................................81.2.2競爭者分析...........................................................................................

6、..................91.2.3消費(fèi)者需求特點(diǎn)....................................................................................................91.2.4消費(fèi)者購買行為分析..........................................................................

7、..................91.2.4.1購買行為調(diào)查.................................................................................................91.2.4.2調(diào)查方法...............................................................................

8、........................101.2.5結(jié)果分析...............................................................................................................121.2.5.1機(jī)會(huì)...............................................................

9、...............................................121.2.5.2威脅..............................................................................................................121.3目標(biāo)設(shè)定...........................................

10、...............................................................................121.3.1目標(biāo)市場...............................................................................................................121.3.2市場定位........

11、......................................................................................................121.3.3需要解決的問題...................................................................................................122.開

12、店中期準(zhǔn)備.............................................................................................................................132.1選址和規(guī)模分析..............................................................................

13、................................132.1.1人口統(tǒng)計(jì)分析.......................................................................................................132.1.1.1人口構(gòu)成...........................................................

14、............................................132.1.1.2年齡構(gòu)成......................................................................................................132.1.2競爭狀況分析................................................

15、.......................................................142.1.2.1區(qū)位...............................................................................................................142.1.2.2主要競爭對手............................

16、...................................................................142.1.3商圈分析...............................................................................................................142.2起名........................

17、..........................................................................................................152.3辦理營業(yè)執(zhí)照.......................................................................................................

18、............152.4餐廳的布局與裝修...........................................................................................................162.4.1餐廳總體環(huán)境布局.........................................................................

19、.....................162.4.2.用餐設(shè)備的空間配置..........................................................................................172.4.3裝修...................................................................................

20、...................................182.5餐廳整體的衛(wèi)生管理........................................................................................................192.5.1店面清潔........................................................

21、......................................................192.5.2菜單清潔..............................................................................................................192.5.3廚房清潔..................................