Analysis of service objects
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a. Occupational characteristics of consumers: ordinary students, migrant workers, ordinary working-class people, and senior white-collar workers, public servants People, their consumption habits and consumption levels are different; b. Age characteristics of consumers: For example, the elderly prefer light foods, young people prefer heavy flavors, etc.; c. Gender characteristics of consumers: women and men There are often certain differences in hot pot products, tastes, types of dishes, etc.; d. Regional and ethnic characteristics of consumers: People from different regions and different ethnic groups have different requirements for hot pot products, so they should make a distinction.
Of course, due to the mutual penetration and hybridity of hot pot, many hot pots have been improved and innovated to suit the tastes of most people and are unique. But analysis of consumers is essential.
Analysis of customer consumption behavior
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Consumption is a comprehensive concept. Consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits, etc.: a. There is a direct relationship between the consumption level and the customer's financial affordability, which reflects the customer's ability to pay and the satisfaction of needs appropriate to this ability to pay, which is directly reflected in the grade and type of hot pot restaurant that the customer chooses; b. The consumption structure is the customer's The proportion of various consumption expenditures is closely related to factors such as occupation, age, gender, regional ethnicity, etc.; c. Consumption patterns include individuals, families, businesses, groups, etc. Different consumption patterns have different choices in terms of grade and variety. Different; d. Consumption habits are reflected in the habits formed in the dining environment, atmosphere, brand, flavor, economy, etc.
The consumer group you target will determine the type of hot pot restaurant you open: Generally speaking, luxury hot pot restaurants serve mostly high-income people; mass hot pot restaurants are moderately priced and the cost of hot pot is relatively high. Low and flavor popularity are closely related, and the seating rate and turnover rate are high.
Site selection
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Before selecting a site, you must choose an area that is convenient for operation and development. This is the prerequisite for site selection. When selecting a site, factors such as the level of economic development, cultural and educational impact, market competition, planned location characteristics, and whether the software and hardware environment are superior should be taken into consideration.
Principles for location selection of hot pot restaurants: The principle of proximity should be implemented. That means it needs to be convenient for transportation, easy to get around, and easy to enter. Located in or close to business districts, economic zones, cultural districts, development zones, etc., the roads are smooth and customers are easy to "approach"; at the same time, pay attention to the surrounding environment with adequate supporting facilities. The external environment must form a climate, and hot pot restaurants and other catering must be mixed operations, such as "Catering Street", "Hot Pot City", etc.
Name tips
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Store name design aspects 1. Name and design principles: It must be identifiable, original and holistic. 2. Basic rules of name design: first, the font should pay attention to the overall effect, which is easy to recognize, read and remember; second, the pronunciation should be loud, charming and full of rhythm; third, the original meaning of the font should be combined with the moral meaning. 3. Basic requirements for name design: first, it must be consistent with the customer's consumption level and the grade of the hot pot restaurant; second, the humor and meaning of the hot pot restaurant's name; third, the name of the hot pot restaurant must be consistent with the flavor, object, and habits; fourth, the name of the hot pot restaurant must be consistent Denotation; fifth, the choice of the name of the hot pot restaurant is particular; sixth, the name must be simple and clear, do not change it easily, and pay attention to originality.
Store decoration
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The decoration design of hot pot restaurants: starting from the actual conditions of different hot pot restaurants, based on the architectural style, hot pot grade, and geographical location and other factors to attract customers. Generally speaking, the decoration styles are different, but attention should be paid to avoid the following problems: first, the structure of the hot pot restaurant is monotonous; second, the air in the store is turbid and humid; third, the distance between tables in the store is too small; fourth, the environmental space is depressed; fifth, lack of Original character decoration.
Note: Because you plan to open a self-service hot pot restaurant, this layout requires that all hot pot raw materials (raw ingredients and semi-finished products, etc.) and tableware be placed in a certain area of ??the hot pot restaurant for guests to choose. It has an open layout, with the hall as the main focus, one or two varieties of hot pot dishes with popular tastes, and flexible service. Customers' participation and self-satisfaction are reflected, and the space is fully utilized with customers. mobility and other characteristics.
Taste
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The most important thing about Sichuan hot pot is the preparation of the original soup, which determines the flavor of the hot pot and is also the most critical part of making the hot pot. .
There are many varieties of Sichuan hot pot, and the original soups are also different, but the most basic ones are red soup and white soup. Now I will introduce these soup ingredients to you in detail, hoping to give you some inspiration:
Red soup is a typical Sichuan popular hot pot basic soup. This soup is very versatile and is used in most varieties of Sichuan hot pot. It has the characteristics of rich taste, thick juice, spicy taste, fresh fragrance and sweet aftertaste.
White soup, also known as clear soup stew, is also widely used, such as mandarin duck hot pot, clear soup hot pot, nourishing hot pot, etc., all use this soup. It is also one of the popular basic soups in Sichuan hot pot. It has the characteristics of rich umami flavor, clear soup, suitable refreshing taste, not dry and not greasy.
In addition, cold pot soup is also one of the new hot pot dishes that has appeared and become popular in recent years, such as cold pot fish, roast chicken hot pot, jumping frog hot pot, etc. all use this soup. It has the characteristics of integrated soup, tender texture and unique flavor. This type of cold pot soup brine can maintain the shape and taste of the ingredients, so it is very popular.
To prepare the original soup, you first need to understand what seasonings are needed for Sichuan hot pot soup. The main condiments used in Sichuan hot pot are: douban (with Pixian douban as the top grade), tempeh, fermented glutinous rice juice, pepper (preferably produced in Hanyuan), ginger, garlic, dried chili (with Sichuan "Er Gold Bar" (the best), refined salt (well salt produced in Zigong is better), monosodium glutamate, cooking wine, sesame oil, pepper, spices, etc. These condiments can be divided into two categories: fat-soluble and water-soluble.
Fat-soluble seasonings include watercress, garlic, ginger, etc. When using these seasonings, you must first stir-fry them with oil. The amount of oil should exceed the seasonings. The firepower should not be too high. The stir-fry time should be slightly longer to fully develop the flavor.
Water-soluble condiments include cooking wine, rock sugar, fermented glutinous rice juice, refined salt, MSG, etc., which must be added to the soup to taste.
In addition, the heating time for some volatile seasonings such as Sichuan peppercorns, chili peppers, cooking wine, etc. should not be too long or too short. If it is too long, it will volatilize excessively and the taste will be weakened. If it is too short, the taste will be insufficient.
At present, some new condiments such as curry powder, mustard, cumin powder, etc. are also suitable for hot pot seasoning.
Some condiments, such as ginger, garlic, dried chili peppers, etc., must be processed with a knife before use.
The main cooking oils used in Sichuan hot pot are butter, lard, vegetable oil and sesame oil. Butter can increase the aroma of the marinade, maintain the temperature of the original soup, and increase the color of the ingredients; lard can not only increase the aroma of the original soup, but also weaken the fishy smell and odor of the ingredients; vegetable oil is used for stir-frying and dipping; Sesame oil is less used in soups and more commonly used in sauces. In addition, there are chili oil, oyster sauce, mixed oil, chicken fat, etc., which are also used to increase the aroma and flavor of hot pot.