T/NXXH 050-2024 Active Group standards

T/NXXH 050-2024 Franchisee Store Opening Process Management Standards

T/NXXH 050-2024

Publish Date: 2024-02-28 Implement Date: 2024-03-07 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NXXH 050-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Production, production management

Publish Date: 2024-02-28

Implement Date: 2024-03-07

Scope

Scope: This document specifies the management norms for the store opening process of franchisees, including the store opening flowchart, store opening norms, store layout, store furnishing suggestions, grand opening promotion, marketing plans, trial operation, and preparation and celebration for the store opening. This document applies to the process management of franchisee store openings. Main technical content: 3. Terms and definitions: There are no terms or definitions that need to be defined in this document. 4. Store opening flowchart: See Figure 1. 5. Store opening norms: See Table 1 for the store opening process. Personnel recruitment: See Table 2. Personnel training: See Table 3. Material supply: See Table 4. 6. Store layout: - Front-hall furniture layout: such as dining tables, dining chairs, bars, wine cabinets, preparation cabinets, coat racks (hooks), etc. - Soft furnishings display: such as sculptures, paintings, decorations, ornaments, potted plants, flower arrangements, lighting, etc. - Table setting: all dining tables. - Kitchen equipment placement and adjustment. - Utensil inventory and check. - Tableware inventory and check. - Dishware display and arrangement. - Warehouse shelf placement. - Product classification and arrangement. - Inventory entry. - Office equipment placement and adjustment. - Employee changing room layout. - Restroom cleaning facilities layout. - Toiletries display. 7. Store furnishing suggestions: - Restaurant passageway design and layout: The design and layout of the restaurant passageway should reflect smoothness, convenience, and safety, and avoid clutter. It should give people a unified visual impression, ensuring that each staff member can work smoothly, that customers can walk safely and freely, and that the layout is flexible. Based on the shape of the restaurant, an efficient passageway layout should be designed to combine completeness and flexibility. - Table and chair configuration: Table and chairs are essential e