Preliminary preparations for opening a hot pot restaurant

First of all, you need to understand:

1. What kind of hot pot do you make? For example, seafood hot pot, fungus hot pot, fish head hot pot, spicy hot pot, medicinal hot pot, game hot pot, etc.

2. Are you doing a la carte hot pot or buffet hot pot?

3. What is your consumption positioning and target consumer group?

4. What is your decoration style and what are its distinctive features?

5. Can you summarize the biggest features of your hot pot? What is the biggest highlight that attracts customers?

If you hope to be an instant hit when you open your business, you will have to rely on early publicity and the characteristics of hot pot. I think we can promote it during the renovation period and make POP posters about our hot pot’s features, dishes, and value-added consumption items, or we can make full use of the opportunity of employee recruitment and plan a large-scale recruitment promotion event to let consumers know first. Your store.

1. Investigate and study the new consumption concepts and concepts of our people.

From my country's reform and opening up to its accession to the World Trade Organization, the national economy has undergone earth-shaking changes. The people's living standards have evolved from an era of living without enough to fill their stomachs to an era of consumption that can fill their bellies. In the era of high quality, high taste, high enjoyment and personalized consumption, consumption has new concepts and needs; now that the economy is developed, but the current environmental pollution is very serious, affecting people's survival, so people want to live longer, so The development trend of consumption is moving towards the consumption concepts of "green, health, nutrition, food, health care, beauty, etc." along with consumers.

2. Study the development trend of dishes

Chinese food The development of culture over thousands of years has formed various cuisines, such as Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Beijing cuisine, Hunan cuisine, Zhejiang cuisine, Shanghai cuisine, etc. Sichuan cuisine, which is the first among several major cuisines and is world-renowned, is the winner. Sichuan cuisine began to take shape in the late Qin and early Han Dynasties. It developed rapidly in the Tang and Song Dynasties. It has become famous in the Ming and Qing Dynasties. In recent years, it has become famous all over the world. Sichuan cuisine pays attention to the selection of ingredients, explains the specifications, and has clear primary and secondary colors and bright and coordinated dishes. It is characterized by sour, sweet, numbing, spicy, fragrant, heavy oil, strong flavor, emphasis on seasoning, inseparable from the three peppers (i.e. chili pepper, pepper, pepper) and fresh ginger. The spicy and sour ash moxibustion is popular in other places. The dishes are rare and form the unique flavor of Sichuan cuisine. It enjoys the reputation of "one dish, one dish, one hundred flavors" and has become a dazzling pearl in the history of Chinese catering culture and civilization. Due to its geographical location and China's reform and opening up special economic zone, Cantonese cuisine took the lead. Implementation, so the absorption of Chinese and Western food culture is relatively early, while other cuisines are slightly later, and other cuisines are more combined with Vietnamese cuisine, which also reflects some Western culture. Due to the accession of the WTO, it is integrated with the world economy and meets the needs of the world economy. The consumption needs of people around the world have basically evolved from the several major Chinese cuisines in the past to Chinese cuisine. It is impossible to say which cuisine is specific in China. While learning from each other's strengths and weaknesses, we have derived new Sichuan cuisine, new Cantonese cuisine, etc. that are suitable for modern people's consumption. Whether it is Chinese food or Western food, whether it is Sichuan food, Cantonese food or other cuisines, whether it is mixed race, as long as customers accept it, it is a good product. Therefore, the business philosophy has been reformed in accordance with the consumption concept, breaking the traditional laws and not becoming cuisine.

3. Selection of geographical location

The choice of geographical location should consider geographical factors, economic factors, and market factors. The scale, grade, and market consumption positioning of the investment should be determined based on these three factors. First, we must pay attention to the dietary customs, dietary taboos and food culture of the local consumer groups; second, the regional consumption level and spending power; third, whether this consumer group can adapt to the survival and development of the investment project; fourth, the advantages of local competitors. Compared with the bad situation, how much competitive advantage do you have? Fifth, is the transportation convenient? Are there parking spaces? How many? Due to the rapid development of the national economy in recent years, many consumer groups have private cars. The amount of parking spaces required is relatively increasing, so there must be enough parking spaces, preferably in the front or in the front and back parking spaces, with signage instructions so that customers will not have operations affected by the lack of parking spaces in front.

China's thousands-year-old traditional culture requires that everything must be done with the indispensable factors of time, geography, and people. If the time is not ripe and the national economy is depressed, it will be difficult to do anything; if the geographical location is not right, customers will have trouble coming and spending. Some obstacles include inconvenient transportation, lack of parking spaces, and the impossibility of parking far away or unsafe places for dining, so choosing a good dining location is very important.

4. Charge positioning

Investigate and analyze the economic situation, composition of consumer groups and spending power of the catering investment area. Is it mainly the family consumption of the popular working class or the business banquet? Mainly, the charging price is positioned. If it is too high, customers cannot accept it and cannot afford it. If it is too low, customers who treat business meals feel that they have no face, so they are not willing to treat and negotiate here. Therefore, the main charging price is positioned at 15% of the upper price and the main price is 70. %, the main price is 15% lower, and the floating size is adjusted according to the specific situation, so as to meet the consumption of different people. Accurate charging positioning is the guarantee for successful opening and successful operation.

5. Investigate the pros and cons of competitors in the catering investment region

Including architectural style, interior and exterior decoration style, product system, service level, brand effect, business management philosophy and business management model Only by conducting a comprehensive analysis to find out the opponent's strengths and weaknesses, and then making up for and enriching them according to your own actual situation to reflect your own competitive advantage, can you be sure of winning.

6. Dishes positioning

Investigate and analyze the dietary customs, dietary taboos, and food culture of the people of all ethnic groups in the investment catering area, and position the dish structure, varieties, and characteristics to reflect your own advantages.

The positioning of dishes is based on the operating charge level, decoration level, etc. The culture of the menu should be coordinated with the entire decoration subject, the culture of the dishes should be coordinated with the whole, and the price of the dishes should be coordinated with the decoration level. , the main body of vegetable prices is also the same as the overall positioning, 15% for high-end and upper-priced dishes, 70% for main-priced dishes, and 15% for lower-mainly-priced dishes. The size of the proportions is adjusted according to the overall positioning, so that it can better adapt to different situations. The same group of people consume for different purposes. There are definitely differences between family consumption, entertainment and other consumption. Such a floating and hierarchical positioning is more soft and artistic, and can better meet the needs of the development of catering enterprises.

When positioning the menu: first, it must reflect green, healthy, nutritious, healthy, delicious and affordable, etc., so as to adapt to the consumption concept of modern people; second, it must reflect the characteristics of the restaurant and form its own The dish system, third, should reflect the dietary customs of the local people. Fourth, it must be reflected that it is suitable for people of different ages to consume the elderly, young people, children, and special consumer groups, such as pregnant women, patients, etc.; Fifth, it must reflect different seasons, spring, summer, autumn, and winter; Fifth, it must be taken into account The local climate is suitable for consuming those dishes.

7. Catering culture positioning:

Corporate culture has rich connotations. It is not a nihilistic and accurate thing. It is a concept, an influence, and a Behavior model, a behavioral standard. As a management theory and management method, it is crucial to the success of an enterprise and is ubiquitous in enterprises. It includes several aspects:

(1 ) Corporate culture is a business philosophy, values ??and behavioral standards of a company:

(2) Corporate culture is everywhere and everywhere, filling all time and space of the company and embodying all behaviors of the company. Among:

(3) Corporate culture does not appear suddenly. It accompanies the enterprise, develops with the development of the enterprise, and is inheritable and changeable:

(4) Corporate leadership plays a leading role in the formation of corporate culture. Corporate culture embodies the culture and business ideas advocated by the founders and their successors.