What kind of support do you need to join a hot pot restaurant?

Feng Dan: I live in a second-tier city. The consumption level of urban residents is in the middle level in China. The per capita income is estimated at 2000-3000 yuan/month. Residents live a leisurely life and like to eat out. Sichuan food has a good market here. There are many hot pot restaurants and Sichuan restaurants, but the cafeteria of Sichuan hot pot is still blank. I want to open a shop like this. What should I do first? Manager Li of Hotpot Restaurant: Consumer groups are very important. If you want to open a self-help hot pot restaurant, you should first consider the positioning of your consumer groups, and solve this problem before you can start the next step. Now let's talk about the positioning of consumer groups. 1. customer analysis: a. professional characteristics of consumers: ordinary students, migrant workers and ordinary wage earners have different consumption habits and grades from senior white-collar workers and public servants; B, the age characteristics of consumers: for example, the elderly prefer light, the young prefer heavy, and so on; C. Gender characteristics of consumers: Women and men often have certain differences in pot products, tastes and dishes of hot pot; D regional and ethnic characteristics of consumers: people from different regions and ethnic groups have different requirements for hot pot products, which should be distinguished. Of course, due to the interpenetration and hybridity of hot pot, many hot pots have been improved and innovated, which are suitable for most people's tastes and have the characteristics of * * *. But the analysis of consumers is essential. 2. Analysis of customer consumption behavior: consumption is a comprehensive concept, and consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits. A, the consumption level is directly related to the customer's economic affordability, which reflects the customer's ability to pay and the degree of demand satisfaction corresponding to this ability, and directly shows the customer's choice of the grade and type of hot pot restaurant; B, consumption structure is the proportion of customers' consumption expenditure, and its expenditure is closely related to occupation, age, gender, region, nationality and other factors; C consumption patterns include individuals, families, enterprises and groups. Different consumption patterns have different grades and varieties; D, consumption habits are reflected in the dining environment, atmosphere, brand, flavor, economy and other habits. Hotel chef: Manager Li is right. This division is very westernized. What kind of consumer groups you target also determines the type of hot pot restaurant you open: generally speaking, luxury hot pot restaurants serve mostly high-income people; Popular hot pot restaurant has moderate price, which is closely related to the low cost and popular flavor of hot pot, and the attendance rate and turnover rate are high. Fontaine: My consumption target is young wage earners, and my consumption capacity is about 30-40 yuan per person. Do I need to pay special attention to the location in this case? Executive Chef: Before site selection, you must choose an area that is convenient for business development, which is the premise of site selection. Factors such as the level of economic development, the influence of culture and education, market competition, the characteristics of planning and site selection, and whether the software and hardware environment are superior should be considered when selecting the site. Location principle of hot pot restaurant: the principle of proximity should be implemented. In other words, it is necessary to have convenient transportation, convenient communication and convenient access. Located in or near the business district, economic district, cultural district, development zone, etc. The road is smooth and customers are easy to "get close"; Meanwhile, pay attention to the surrounding environment. The external environment should form a climate, and other restaurants in the hot pot restaurant should be mixed, such as "Yidian Street" and "Hot Pot City". Fontaine: A good name is very important. Is there any trick to the name of the store? Juyuan Hotel: name design 1, name and design principles: identifiability, originality and integrity. 2. The basic rules of name design: First, the font pays attention to the overall effect, which is easy to identify, read and remember; Second, the pronunciation is loud, full of charm and rhythm; The third is the combination of the original intention and meaning of the font. 3. The basic requirements of name design: First, it is consistent with the level of customer consumption and the level of hot pot restaurant; Second, the humor and implication of the name of hot pot restaurant; Three, hot pot restaurant name and flavor, objects, habits; Fourth, the extension of the name of hot pot restaurant; Fifth, the choice of hot pot restaurant name is particular; Sixth, the naming requirements are simple and lively, don't change it easily, and pay attention to originality. Fontaine: How should I decorate it? Xin Xinrong, the owner of a hotel: The decoration design of hot pot restaurants should be based on the actual situation of different hot pot restaurants, measured by architectural style, hot pot grade, geographical location and other factors to attract customers. Generally speaking, the decoration styles are different, but the following problems should be avoided: First, the structure of 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, the lack of original decorative features. Note: Because you plan to open a self-service hot pot restaurant, this model requires all hot pot raw materials (raw materials and semi-finished products, etc.). ) and tableware are placed in a certain area of the hot pot hall, and guests can choose by themselves. It has the characteristics of open layout, lobby, one or two varieties of pots, popular taste, flexible service, customer participation and self-satisfaction, full use of space and customer movement. Feng Dan: Not only is it unique in operating characteristics, but I also want to be different from other Sichuan-style hotpot restaurants in taste. Any good suggestions? Idle people and gluttony: the most important thing in Sichuan hot pot is the preparation of the original soup, which determines the flavor of hot pot and is also the most critical link in making hot pot. There are many kinds of hot pot in Sichuan, and the original soup is different, but the most basic one is red soup and white soup. Now I will give you a detailed introduction of these soups, hoping to give you some inspiration: red soup is a typical popular hot pot basic soup in Sichuan. This soup has a wide range of uses, and most varieties of Sichuan hot pot use this soup. It has the characteristics of rich flavor, thick juice, spicy and palatable, fresh and sweet. White soup, that is, clear soup brine, is also widely used, such as Yuanyang hotpot, clear soup hotpot, nourishing hotpot and so on. It is also one of the popular basic soups of Sichuan hot pot. It has the characteristics of rich umami flavor, clear soup color, suitable taste, non-dryness and non-greasy. In addition, cold pot soup is also one of the hot new hot pot products in recent years, such as cold pot fish, roast chicken hot pot, jumping frog hot pot and so on. It is characterized by the combination of soup and material, delicate texture and unique flavor. This cold pot soup brine can keep the shape and taste of raw materials, so it is very popular. To make the original soup well, we need to know what seasonings Sichuan hot pot original soup needs. The main condiments used in Sichuan hot pot are: douban (Pixian douban is the top grade), douchi, fermented glutinous rice juice, pepper (Hanyuan is the top grade), ginger, garlic, dried pepper (Sichuan's "second gold bar" is the top grade), refined salt (Zigong's well salt is the top grade), monosodium glutamate, cooking wine, sesame oil, pepper and rock sugar. These condiments can be divided into fat-soluble and water-soluble in nature. Fat-soluble seasonings include watercress, garlic and ginger. When using these seasonings, you must stir fry with oil first, the amount of oil should exceed the seasoning, the firepower should not be too big, and the stir fry time should be a little longer, so that the fragrance can be fully precipitated. Water-soluble seasonings include cooking wine, rock sugar, mash, refined salt and monosodium glutamate. It must be added to the soup to taste. In addition, some volatile spices, such as pepper, pepper, cooking wine and so on. , should not be heated for too long or too short. If it takes too long, it will volatilize excessively and the taste will be weakened. If it is too short, the taste will not be enough. At present, some new condiments such as curry powder, mustard sauce and cumin powder are also suitable for hot pot seasoning. Some condiments, such as ginger, garlic and dried peppers, must be treated with a knife before use. The edible oils used in Sichuan hot pot mainly include butter, lard, vegetable oil and sesame oil. Butter can increase the flavor of the marinade, keep the temperature of the original soup and increase the color of the material; Lard can not only increase the flavor of the original soup, but also weaken the fishy smell and peculiar smell of the material; Vegetable oil is used for frying raw materials and dipping flavor; Sesame oil is used less in soup and more in seasoning dishes. In addition, there are Chili oil, oyster sauce, mixed oil, chicken oil and so on. , all in order to increase the fragrance and flavor of hot pot. Fontaine: Raw material procurement is a very complicated link. What should I do in this respect? Star Tea in Dalian Seafood Restaurant: Raw material management includes purchasing, acceptance, storage and distribution of raw materials. 1. Purchasing business is the initial link of hot pot business, and the following basic requirements must be followed: a. Variety matching, that is, the variety must be determined according to the needs of customers and the needs of hot pot production to ensure the marketability of hot pot; B, good quality, is to strictly grasp the quality of raw materials; C, the price is reasonable, the hot pot raw materials have the characteristics of diversity and locality, the prices in different markets and supply channels are different, and the prices in different seasons and regions are also different. Therefore, procurement personnel should immediately understand the market situation and reduce procurement costs, thus reducing the production costs of hot pot restaurants; D, the quantity is appropriate, we must adhere to the principle of diligent sales, and set production by sales, so as to sell more, sell in batches and not sell well. E, timely arrival, the variety of hot pot is random, and it is difficult to predict the daily production and sales. Therefore, in order to ensure the normal operation of hot pot, raw materials should be purchased on demand and supplied in time. 2. Management of warehousing business: a. Ensure sufficient and reasonable warehousing materials. Warehousing is one of the services for hot pot, and the raw materials should have enough varieties and quantities to ensure the continuity and stability of operation. The inventory of raw materials must be kept above the standard of being able to complete certain reception services, keep uninterrupted operation and be economical and reasonable; B, control storage. Hot pot should not store too many raw materials, otherwise it will cause backlog and waste. Therefore, hot pot restaurants must control the investment in warehousing and ensure a reasonable reserve quota; Guide the procurement and sales of raw materials. In the process of storage, it is necessary to know the consumption of raw materials at any time, and put forward purchasing opinions or suggestions in time according to the actual situation, so as to supplement and update raw materials and deal with the raw materials stranded in the inventory in time; Control the shortage and damage of inventory. Its primary task is to ensure the safety and hygiene of raw materials in stock; E. daily storage and maintenance. We should do a good job in the following five aspects: storing raw materials in different regions, numbering goods positions, implementing the food hygiene law, adhering to the isolation system, mastering the temperature and humidity, strengthening protection and maintenance, doing a good job in cleaning and hygiene, preventing microbial invasion and pests, establishing account cards, and taking regular inventory; F, outbound management. The management of food raw materials out of the warehouse should do the following work conscientiously: First, insist on delivery out of the warehouse by ticket; Second, adhere to the principle of "three firsts and one noe", such as putting into storage first, perishable products first, approaching the shelf life first, and damaged and deteriorated products not coming out. Finally, I suggest you read more relevant information. Fontaine: Thank you very much for giving me so much valuable experience. I will make good reference, make full preparations before opening, and open the business on another day. I look forward to your arrival.