桂林印象主题餐厅创业计划书

桂林印象主题餐厅创业计划书目录一．餐厅构想设计 11.1 餐厅背景.......................................................11.2 创业设想.......................................................21.3 盈利模式.......................................................22.市场分析 22.1 桂林市餐饮宏观环境分析..........................................2 2.1.1 经济环境..................................................2 2.1.2 政策环境..................................................3 2.1.3 人口环境.................................................4 2.1.4 社会文化环境.............................................52.2 桂林市餐饮微观环境分析..........................................52.3 需求分析........................................................52.4 竞争分析........................................................82.5 差异营销........................................................93.餐厅发展战略 103.1 餐厅发展初期战略...............................................103.2 餐厅发展中期战略...............................................103.3 餐厅发展长期战略...............................................104.餐厅规划 114.1 餐厅选址.......................................................114.2 餐厅布局.......................................................124.3 餐厅产品和服务组合.............................................135.餐厅营销推广方案 165.1 市场细分 stp 战略...............................................165.1.1 餐厅市场细分.............................................175.1.2 餐厅目标市场分析.........................................185.1.3 餐厅市场定位.............................................185.2 销售战略.......................................................19 5.2.1 销售模式..................................................19 5.2.2 销售措施..................................................19 5.2.3 促销手段..................................................19 5.2.4 销售广告..................................................20 5.2.5 售后服务..................................................205.3 餐厅推广战略...................................................20 5.3.1 针对旅游团推广策略........................................20 5.3.2 针对散客及桂林本地居民的推广策略..........................216.资本需求及融资计划 246.1 融资与资本构成.................................................246.2 资金使用.......................................................257.组织设计 278．财务分析 278.1 设备投资估算表.................................................278.2 开业初期资产投资估算表.........................................288.3 期间费用预算表.................................................288.4 餐厅利润表.....................................................298.5 餐厅现金流量表.................................................298.6 投资净现值.....................................................298.7 内含报酬率.....................................................298.8 投资回收期.....................................................309.方案风险隐患 309.1 市场风险.......................................................309.2 经营风险.......................................................309.3 潜在风险.......................................................319.4 环评风险.......................................................319.5 质量风险............