I have mentioned the problems that China catering enterprises need to face when they are expanding. These three problems are caused by the attributes of catering varieties themselves. How does Haidilao, as a hot pot restaurant, overcome these three problems?

(1) For the problem that it is difficult to achieve standardization and scale, hot pot can be standardized and scaled easily.

Hot pot includes three elements: pot bottom, dip and ingredients, and all three elements can be configured in a standardized way, as long as the kitchen prepares the goods according to the standard. Moreover, when eating hot pot, consumers dip their own ingredients and rinse their own ingredients, which to some extent excludes the influence of the chef's level on the taste of dishes.

(2) For the problem that people are hard to adjust and the consumption viscosity is low, hot pot can adjust its own taste and is highly addictive.

spicy hot pot is highly addictive. Related research shows that capsaicin in pepper is an alkaloid, which can stimulate the human body, make people feel happy and easily become addicted.

according to relevant statistics, among the favorite flavors of China people in 2117, spicy ranked second only to Yu Xian; In addition, the fastest expanding cuisines in China are Sichuan cuisine and Hunan cuisine, both of which are famous for their spicy taste. Therefore, spicy is the national taste of China.

besides spicy, hot pot has many other flavors. In addition to the Sichuan hot pot, which accounts for the largest proportion, the hot pots of other factions in China have unique tastes. The ingredients of hot pot can also be combined with the local characteristics of different regions to adapt to localization.

In addition, the taste of hot pot with dipping sauce is icing on the cake, such as sour, sweet, hemp, spicy, fragrant, onion, sauce, oil, etc., and consumers can have their own tastes.

(3) The problem that food safety is difficult to guarantee depends entirely on the management level of the enterprise itself.

as long as the management level of catering enterprises reaches the standard and careful attention is paid in peacetime, no matter how small the restaurant is, it can solve this problem. However, this problem is the most difficult to solve, because from the first second of the birth of catering enterprises to the end of their life cycle, enterprises should always pay attention to this problem.