People think: they have the skills to stir-fry the base > buy finished hot pot base > join the franchise (least recommended).

1. When making hot pot, the most important thing is the bottom of the pot. It is related to the long-term interests of the store. Is it a franchise, a self-made one, or an outsourced one? Let’s talk about franchising first. For example, big brands are very popular, but the franchising fee is expensive and requires a deposit, etc. Of course, if you have the money, it’s a different matter. The advantage is that it has brand awareness and reputation, saves you worry and effort, and everything is done according to standards. But the initial investment is large and the return on capital is slow. Again, if you have money, let’s talk about it another time.

Small and medium-sized brands are only popular and well-known in some areas, and the franchise fee is average. Just save yourself some trouble. There are not many other advantages. The prices of the dishes and pot bases usually supplied by some headquarters are slightly higher (need to negotiate first and make comparisons. This is easy to fall into, don’t ask me why I know.) Even some reputations are not good, just Charge a bunch of random fees.

Let’s talk about homemade hot pot base ingredients. There are two ways. One is to learn hot pot related techniques such as stir-frying ingredients and dishes by yourself. The other one invites a hotpot master to come back and he will take care of the kitchen. The price may not be certain, it depends on experience and your charisma!

Let’s talk about outsourced hot pot base ingredients. First, buy them in a large range and slowly sift through them to find a taste that satisfies you, your family, relatives and friends. Native-born locals are the best and are in line with the tastes of most people in the area. That’s it. Then talk about the price, ask the seller about the redemption method, etc. You can sort out the information on the dishes yourself and ask some experienced chefs for advice. It is best to hire a side dish chef. Some hot pot base suppliers can also provide some guidance (the cost may be extra, but it is accumulated experience, so you can strive for it.) You also have to learn the entire hot pot process yourself. The cost of this method is relatively low, and the taste is stable (of course you have to find a strong supplier, not those who are speculative. You might be stupid if you can’t get in touch one day)

Most It is best to conduct a trial operation for a period of time before opening, and find solutions to problems in a timely manner.

2. Regarding the location, you must find a place with a large flow of people (customer group). Now is not the era when the smell of wine is not afraid of deep alleys. To use a very simple analogy, the monthly rent of a place is 8,000 yuan, and 100 people pass by every day. If our conversion rate is 10%, that means 10 customers come in to make purchases a day. Assuming that each person consumes 100 yuan, that is a daily turnover of 1,000 yuan. The net profit is calculated as 20%, and the profit is 200 yuan a day. Profit of 6,000 yuan per month (it’s just a hypothetical that you still lose money, as long as everyone understands this). The monthly rent for another place is 10,000. The flow of people is 1,000 people passing by. Assuming our conversion rate is also 10%, then 100 people come in and consume, and each person consumes 100 yuan. That day is 10,000 yuan, and the net profit is 10% (assuming that more labor is hired, the cost is high (some) calculation, the profit is 1,000 yuan. The monthly profit is 30,000 yuan (no loss now). Now is the era when traffic is king. Don’t worry about how much money you’ll save on rent in the first few months. Looking forward, if the taste is good, the service can keep up, and if the reputation is good, there will be no need to worry about no customers coming in. Another point is that parking must be convenient at the entrance or surroundings, otherwise customers will have no choice but to leave. There are no long-established hot pot restaurants (competitors) around, and there are no large wine shops next door (wine profits are also the main focus of catering). This is site selection, you should probably understand the meaning?

3. Decoration. The most important thing when decorating a hot pot restaurant is the wiring. Do you want an open fire or an electric pot? If there is an open flame, remember to buy a fire-proof type when buying a table, otherwise you will suffer. Then do a good job in fire protection, escape instructions and passages, etc... If you use electricity, remember to choose some induction cookers. The wiring must be grounded. Hidden wires are best. Draw the drawings in advance and don't pull the wires randomly later. It is very dangerous. Then do ventilation and exhaust. It's best to install a transformer to stabilize the voltage, otherwise it will be embarrassing if so many high-power appliances can't be carried... There are other trivial things that I'm too lazy to write about. Just make these plans and layouts for Hot Pot! Just make it more distinctive.

Don't follow the crowd, it may become popular because of your uniqueness! You can refer to some styles of Chongqing hot pot restaurants! There are a lot of pictures of Du Niang... Anyway, it will have to be renovated in a few years (because the oil smoke has been dark and greasy for several years, which is a bit disgusting, so it must be renovated, but we can't cut corners...)

4. Staffing, kitchen: one side dish, one chef, one chef (making soup, mixing pots, etc.), does washing the dishes count? Then 3-4 people are enough. Waiter: 200 square meters. I don’t know what table you have, let’s just say 20 tables. On average, if each person sees 4 tables, there will be about 5 waiters. 1 cashier. There is one person at the front desk (or not). There should be more than 10 people in total... It depends on your own arrangements and plans!

Okay, that’s all I can think of... I hope it helps!