Compared with traditional hot pot restaurants, the operating cost of self-service hot pot restaurants is undoubtedly much lower. In addition to the same store rent and indoor furnishings, the self-service hot pot restaurant has far fewer service personnel, which is determined by its operation mode. Market survey data show that diners prefer to do it themselves compared with traditional ordering.

Because the self-service hot pot restaurant needs fewer employees, the staff cost of the self-service hot pot restaurant is much lower than that of the traditional hot pot restaurant, and the cost reduction brings low-cost business strategy or higher profit space.

Second, the transfer between consumption cost.

As we all know, there are quite a few customers in the buffet, and each customer has different dietary preferences. Some customers who eat more, some vegetarian customers, customers who eat more pass on the cost of more consumption to customers who eat less, and customers who eat meat pass on the cost of more consumption to vegetarian customers. Seek the balance of cost consumption through customers' different consumption habits, control the cost at a relatively stable level, and gain profits through scale advantages.

Third, the determination of the minimum consumer price.

If the self-service hot pot wants to keep its profit, it must calculate the daily operating cost and allocate the operating cost of the self-service hot pot to each food unit and each customer. Because the total cost of self-help hot pot is low, the cost allocated to each customer will not be too high, and the lower consumption price is very attractive to customers.

Fourth, try to figure out the customer psychology.

The dining mode of buffet hotpot restaurant is to give customers the right to choose. How to eat, how much to eat, what ingredients to add and how much to add are all decided by customers themselves, so that customers can be their own masters and the dining atmosphere is relaxed. At the same time, it can also reduce the disputes between employees and customers caused by employee mistakes.

Compared with traditional hot pot, self-service hot pot makes customers feel more cost-effective, because customers can eat more delicious food with fixed and less money, which makes customers feel value for money.