How to Open a Store That Keeps Making Money: Avoid Pitfalls for New Restaurant Entrepreneurs, Double Profits for Established Restaurants

This course aims to help people who want to open a restaurant understand how to keep making money from the perspectives of mindset, methods, and tools. Here is the course content:

Pre-startup preparation:

1. Overall introduction: how to open a restaurant that keeps making money
– Sister Le's heartfelt words: the red book of restaurant startup mindset, methods, and tools

2. Choose the right product to make money and avoid pitfalls
– Restaurant industry market size and trends
– The best small restaurant types for ordinary entrepreneurs
– Operating techniques for Chinese formal dining, hotpot, noodles, and braised food
– Considerations and pros/cons analysis of joining a restaurant franchise
– Experience sharing from a couple-run store on product selection

Choosing the right location:

12. Introduction: location decides life and death
13. Planning and choosing the category
14. Choosing the right city and area
15. Analyzing the commercial district and selecting the target store
16. Negotiation skills and signing preparation
17. Key contract terms and signing pitfalls

Opening an eye-catching popular store at low cost:

38. The story of a second-generation Shenzhen local growing into a startup company partner
39. Circulation principles and space utilization
40. Equipment and layout of the production area
41. Refrigeration equipment, heating equipment, worktables, shelving, and exhaust and smoke extraction equipment
42. Customer circulation, checkout area, and seating arrangement
43. Hard finishes for floors, walls, ceilings, and partitions
44. Layout and design of water, electricity, and drainage pipes
45. Electrical boxes, wiring, outlets, and power load calculation

Catering hiring and management:

59. Recruiting, onboarding, and labor contracts
60. Training and assessment systems
61. Pay, benefits, and key factors for team stability

Operation management to lift profit:

66. Why catering is getting harder to profit in
67. How to beat competitors: the profit triangle and four-good store
68. QSCV principles, multi-role staff, and service-flow optimization
69. Chinese-kitchen management and must-dos to lift customer experience
70. How boss/manager quality relates to team stability

Douyin traffic to lift footfall:

77. Preface: Douyin traffic to lift footfall
78. Catering account positioning and benefits of an enterprise account
79. How to find benchmark accounts and viral topics
80. The four viral hyperlocal videos and hands-on shooting
81. DOU+ to accelerate account takeoff and a nanny-level live flow
82. Live-room scene setup and group-buy guide
83. Live-room scripts and compliance cautions

Online delivery practice guide:

91. Instructor intro: online delivery practice guide
92. The Meituan-delivery store opening process and materials
93. Delivery-operations guide and menu design
94. Store registration, design, and campaign design
95. Handling delivery reviews and violations

That's the main content, giving you all the knowledge and skills needed to open a restaurant.