Summary of Sichuan's hot pot development to today, from the variety of hot pot, grade, size, production, mixing, flavor, etc. has shown a diversity of characteristics, so that a variety of enterprises engaged in the production and provision of hot pot hot pot consumption of the rapid development of the enterprise, but also engaged in the hot pot industry and will soon be investing in hot pot business and operators of great enthusiasm and interest. However, how to open an authentic Sichuan hot pot restaurant, is not a small learning. As a hot pot restaurant, its basic characteristics and other food and beverage enterprises have **** common place, that is, production, sales, service, consumption as one. Investors want to engage in the hot pot industry, must seriously do a good job of market research and study, so that you can understand what type of hot pot people need to master the hot pot flavor, characteristics, methods, locations, crowds and other information, in a specific market area, open a hot pot store with characteristics, in order to obtain a stable and reliable market share. Therefore, to do a good job of preliminary market research is a prerequisite for decision-making or investment in opening a hotpot restaurant. Hotpot market survey (a), the influence of hotpot market factors: 1, the impact of economic development on the hotpot, which includes the increase in consumer demand for hotpot, the existing hotpot there is a structural contradiction between the various grades of hotpot restaurant, social development and national policies and measures for the development of the food and beverage industry has played a huge role in promoting the objective changes in the environment and consumer instability and other aspects of the factors. 2, the traditional factors on the The influence of traditional factors on hotpot, which includes the history, extensiveness, culture and uniqueness of hotpot, etc. 3, the influence of surrounding environment on hotpot, including the policy environment, such as the security situation of the start-up place, the efficiency of the functional departments, etc.; infrastructure, such as road traffic, parking location, water, electricity and gas supply, communication network, procurement routes, the consumer population, finance, health, labor and other supporting facilities closely related to the operation of the business; Measures preferential, such as tax, various types of fees, rent, the introduction of talent and so on whether there are preferential policies. (B), the source of the investigation and analysis: 1, the object of service analysis: (1), the occupational characteristics of consumers: general students, migrant workers, ordinary wage earners, and senior white-collar workers, public officials, their consumption habits and consumption level is different; (2), the age of consumers: such as the elderly love the light type, the young people prefer heavy flavored and thick type, etc.; (3), the consumer's gender characteristics: women And men tend to hot pot for the pot, the taste of light, the type of food and so on have certain differences; (4), the consumer's regional and national characteristics: different regions, different nationalities of people for hot pot pot pot requirements are very different, it should be differentiated. Of course, due to the interpenetration of hot pot, intermingling, many hot pot has been improved, innovative, suitable for most people's tastes, with ****. But for the consumer analysis is essential. 2, customer consumption behavior analysis: consumption is a comprehensive concept, consumer behavior, including consumption level, consumption structure, consumption mode and consumption habits. (1), the level of consumption and the customer's affordability has a direct relationship, reflecting the customer's ability to pay and this power of payment appropriate to meet the needs of customers, directly manifested in the customer's choice of hot pot restaurant grades and types; (2), the consumption structure is the customer's proportion of various consumer spending, and its expenditure and occupation, age, gender, geographic region of the ethnic groups, and other factors have a close relationship; (3), the way of consumption of individuals, families, Business, groups, etc., different ways of consumption in the choice of grades and varieties are different; (4), consumption habits are reflected in the dining environment, atmosphere, brand, flavor, economy and other aspects of the formation of habits. 3, customer consumption analysis: (1), uncertainty: most customers are mobile, a small portion of certainty, so the site selection should be reasonable. (2), randomness: the number of customers, the difference is large, the consumption of hot pot with selective, so we must grasp the dynamics of the development of hot pot, timely adjustment of taste, improvement and innovation. (3), flexibility: this is determined by the success of the brand, to the customer dining frequency and repeat rate as a sign. (4), guidance: adjusting business strategies, successful advertising operations, etc., will have a certain guidance on customer consumption. Hotpot market division (a), the division of requirements: 1, on the business varieties, alcoholic beverages, service levels, business hours, traffic conditions and other specific aspects to be accurately grasped for the comparison of their own brand can enter the market; 2, with operability. If the resulting market results and their own manpower, financial and material resources, etc. are not matching, difficult to achieve business objectives, must give up, re-divide the market, find the right location; 3, with stability. After the market is divided, as long as it is in line with the actual, boldly open up, develop a long-term plan to occupy the market. (B), divided into categories: 1, geographic location: the hot pot store's locality has a greater impact on its operation, to fully understand the hot pot geographic factors. The same region, different stores and pot products serve different consumer groups; and the same store and pot products to different geographic areas will also change. 2, population classification: by people's residence, culture, religion, ethnicity and other factors, there are differences in the consumption of hot pot, on the varieties, grades, purposes are different. Different levels of consumer groups, the grade, variety requirements are different. 3, customer differentiation: In addition to consider the customer, the occupation, income, etc., but also to analyze their motives, is the traditional thrifty, economic and affordable, the new wave of impulsive, or luxury flamboyant type, etc., in order to achieve results. 4, behavioral analysis: the customer will be divided into regular customers, general guests, flow of casual customers, new customers, etc., which is related to the quality of the hot pot restaurant hot pot, service level, customer trust and so on. Hotpot market positioning (a), hotpot market positioning analysis, there are different standards: 1, according to grade: high, medium, low, or luxury stores, flavor stores, popular stores, self-service stores, etc.; 2, according to the function of hotpot: special hotpot, fast-food hotpot, small hotpot, nourishing hotpot, etc.; 3, according to the source of hotpot: Sichuan hotpot, Mongolia hotpot, palace hotpot, old hotpot, etc.; 4, according to the operation of the sub-branded hotpot, restaurants hot pot, self-service hot pot, hot pot bar and so on. Before opening the store should be based on these standards, combined with their own characteristics, choose their own business varieties. (B), the positioning of the price, one of the important factors affecting the operation of the other conditions are ripe, the price is the deciding factor: 1, high and low combination method: in the early stage of opening, with high-quality hot pot, high level of service, cheaper prices to meet customers. Can quickly win customers, establish an image, open the situation, to achieve normal operation. 2, high and high combination method: starting point high, the benefits are also high. To high-quality hot pot, high-grade environment, high-grade decoration, high level of service to attract high-level customers. Risky and profitable, into a virtuous cycle after the return is also very large. 3, brand monopoly law: unique pot, unique formula, patented hot pot products, available at a higher price to operate hot pot, but the variety of flavors and characteristics to remain unchanged. 4, mass method: to the public hot pot varieties, mass supply of low-priced prices to the public, to the main thin margins and more sales. Hot pot store type 1, luxury: luxury hot pot store in a region have a high reputation, decoration facilities, beautiful environment, in the hot pot production is very elaborate. In addition to the general characteristics of the hot pot restaurant, its unique features for the higher price, high-quality hot pot, superb service and dining environment is unified with high-level cooking and service personnel, the object of its services to high-income people. Deluxe hot pot restaurant with high prices and hot pot cost, service level, dining environment into one, hot pot products and technology is highly unified, the service object is stable and outstanding social image, management in place, the system is perfect and so on. 2, popular: popular hot pot restaurant is the main force in the hot pot restaurant, its number is the largest. Business varieties are relatively single, low-grade raw materials to the main, flavor to the local majority of people can accept the taste of the main. This kind of hot pot store with its own characteristics, scale, grade, service difference, in the customers have their own status and image. Have their own unique characteristics, moderate prices and hot pot with low cost and flavor of popular hot pot close relationship, seat rate and turnover rate is high. Popular hot pot restaurant has a combination of price and popular, flexible and diverse business methods, service objects for mass consumers, business management methods combined with their own reality and so on.3, flavor: flavor hot pot restaurant is a reflection of the unique food culture, with a strong local flavor, variety of a single, but the influence of the hot pot restaurant, often with a certain degree of representativeness, is the history, regional, national comprehensive Reflection. Such hot pot varieties are relatively stereotyped, soup and brine is relatively fixed, the service has certain characteristics, the flavor is recognized. Flavor hot pot store has a rich theme and connotation of the layout and decoration, customers can feel the unique cultural inculcation and mood, eat and enjoy the combination of participatory, show some kind of special significance of the activities, the atmosphere of relaxation and harmony, etc. 4, self-help: self-help hot pot store is the hot pot raw materials (raw materials and semi-finished products, etc.) and tableware all in the hot pot hall of a certain area, by the guests to choose their own, with fewer service staff! The hot pot restaurant. This type of hotpot not only has the characteristics of randomness and freedom, but also has a greater selectivity and a greater sense of satisfaction. Self-service hot pot restaurant has the layout of the implementation of open, hall-based, pot products to one or two varieties of the main taste of the public as well, the price of a limited amount of consumption per person, the service is more flexible, fewer service personnel, customer participation and self-satisfaction to be embodied, pay attention to the abundance of raw materials and dishes, but also to avoid waste, and make full use of the space and the customer's movement and other characteristics. Hot pot restaurant business form 1, independent business: this kind of hot pot restaurant business is generally not subject to other catering enterprises, independent choice of their own business varieties, generally smaller, less expensive, less profitable, the source of funds to sole proprietorship, equity, loan-based. This form of market dominance, its advantages are: according to the development of the market to make changes in the business varieties, strategies to adjust and adapt to meet consumer needs; can maintain their own hot pot characteristics, and in accordance with the market requirements to adjust and innovate pot products; staff relations are closer, the management of the more direct, and is conducive to mobilizing enthusiasm. Its shortcomings are: due to the small scale, single business varieties, may be affected by the impact of large hot pot enterprises, in the market competition can not afford the wind and waves, the development potential is not great. Therefore, to take the independent operation of the hot pot store, there must be a unique hot pot varieties, better ports, more adequate funds, etc. 2, partnership: this kind of hot pot store is a few people were funded, or respectively, technology, equipment, business premises, funds, etc. to jointly set up a hot pot store, to operate. In the operation of other food and beverage enterprises are generally not subject to control, encountered a variety of problems, the partners agreed to negotiate a solution. Its advantages are: to reach a business **** knowledge of the premise, to solve the store encountered such as capital, technology, business varieties and other issues, you can give play to their respective strengths, unity and mutual assistance, the formation of synergies; can be mutually restrained to make up for the shortcomings, the establishment of a monitoring mechanism; and the market is closely linked to the more information, you can adjust the business varieties at any time, to grasp the market dynamics, to keep abreast of consumer demand. Its shortcomings are: partners are prone to conflicts and disputes, one of the partners irresponsible or out of the partnership, the operation will be easily affected, and even cause direct economic losses. Therefore, to take the partnership hot pot restaurant, need to reach *** with the same business sense, with high quality, to enter into a partnership agreement, clear responsibilities and rights and profit sharing, etc. 3, franchising: franchising as an advanced mode of operation, but also the main form of operation of the modern catering industry, the advantages and effects are very obvious. A hot pot enterprise plans to implement franchising, specific methods and measures include: a variety of forms of chain franchising; hot pot enterprise brand elements for registration; the establishment of a unified management body; management standardization; clean up and purify the market; carry out chain distribution. The implementation of franchising should pay attention to several key issues, one of which is to identify the market demand positioning; the second is from point to point, full bloom; the third is to grasp the human resources. Hot pot store site selection 1, hot pot store site selection of regional factors: before selecting a site, it is necessary to choose a convenient operation and development of the region, which is the premise of the site selection. In the site selection should take into account the level of economic development, cultural and educational impact, market competition, planning location characteristics, hardware and software environment is superior and other aspects of the factors. 2, hot pot store location principles: the first to determine the service object. To combine the location of the hot pot store to determine the appropriate facilities and equipment, and then select their own business class, in determining the hot pot varieties; the second to implement the principle of proximity. That is to say, convenient transportation, easy to come and go, easy to enter. Located in or near the business district, economic district, cultural district, development zone, etc., the road is smooth, customers are easy to "close"; Third, the environment in place. The external environment to form a climate, hot pot store other food and beverage to mixed operations, such as "dining street", "hot pot city", etc., while advocating their own comprehensive support, a variety of business combination, the formation of economies of scale; the fourth scientific prediction of profitability. In the opening of the former, combined with a variety of factors, a certain period of sales and gross profit analysis, forecasting profits and benefits. In addition, you can also use experience to judge the choice of location. 3, hot pot restaurant location and layout: determine the principle of location, in the implementation of the following points should be combined: the choice of commercial outlets concentrated in the place, the population gathering place, convenient transportation, specific location, peer gathering place, special ports. The layout should also consider the following ideas: diffusion, aggregation, competition, multi-industry coordination. Hotpot restaurant name and design 1, name and design principles: to have recognition, originality, integrity. Its main role includes the dissemination of corporate culture to promote corporate image, improve competitiveness, and shape the overall image of the enterprise. 2, the basic rules of name design: First, the font to pay attention to the overall effect of good recognition and good reading and good memory; Second, the pronunciation of the loud rhyme, rich in rhythm; Third, the font of the original meaning and meaning of the combination of the combination of the name design: First, the level of consumption with the customer and the hot pot restaurant grade consistency; the second is the name of hot pot restaurant humor and allegory; third is the hot pot restaurant name humor and meaning; the name of the hot pot restaurant. And allegory; Third, the name of the hot pot store and flavor, object, habit of mutual compatibility; Fourth, the name of the hot pot store extensibility; Fifth, the name of the hot pot store to take the law of the nature; Sixth, the name of the requirements of a simple and quick, do not easily change, pay attention to the originality of the name. Hotpot restaurant decoration hotpot restaurant decoration design, from different hotpot restaurant actual starting point, to the architectural style, hotpot grade, geographic location and other factors to measure to attract customers. In general, the decoration styles vary, but all should pay attention to avoid the following problems: First, the hot pot store structure monotonous; Second, the store air turbid and humid; Third, the store table spacing is too small; Fourth, the environment space is depressing; Fifth, the lack of ingenuity characteristics of the decoration. Management of personnel (a), hot pot store personnel composition: 1, management personnel: including (general) manager, lobby manager, foreman for the main constituents, on a certain scale and grade hot pot enterprise also includes a general manager, planning manager, marketing manager, finance manager, logistics manager, etc.; 2, kitchen staff: including hot pot master, post hot pot division, pier, snacks, cold dishes, lotus work, Handyman, etc.; 3, service personnel: including customer service staff, kitchen service staff, cleaning staff, security staff, etc.. (B), hot pot restaurant personnel management: 1, clear management range, determine the management level; 2, the implementation of professional division of labor, hot pot business as the center; 3, adhere to the unity of command, authority and responsibility; 4, in line with the streamlining, effective, unified, coordinated requirements; 5, pay attention to the service skills and techniques and efficiency of service. Hotpot restaurant supply system management hotpot supply management, mainly hotpot raw materials and soup and brine management, and the value of raw materials is an important part of hotpot production costs. Raw material management, including raw material procurement, acceptance, storage, distribution, etc. 1, procurement business management: procurement business is the hot pot business start link, must follow the following basic requirements: 1), varieties of the road, that is, according to the customer's needs and hot pot production needs to determine the varieties to ensure that the hot pot of the marketable; 2), quality, that is, the quality of the raw materials must be strictly grasp the product quality off; 3), the price is reasonable, the hot pot is the most important part of the production cost. (3), the price is reasonable, hot pot raw materials have a diversity and local characteristics, different markets and sources of price is not the same, different seasons, different areas of the price is also not the same. Therefore, the purchasing staff should instantly understand the market situation, reduce the procurement cost, thereby reducing the production cost of hot pot restaurant; 4), the appropriate amount, must adhere to the diligence into the quick sale, the principle of sales into, to do more into the best-selling, the sale of batch into the stagnant sales into the 5), the arrival in a timely manner, hot pot varieties with a certain degree of randomness, the amount of production and sales are difficult to predict every day. Therefore, in order to ensure the normal operation of the hot pot business, the procurement of raw materials to be with the need to timely supply. 2, storage business management: 1), to ensure that the storage of raw materials is sufficient and reasonable. Storage is one aspect of the hot pot service, storage of raw materials to have enough varieties and quantities to ensure the continuity and stability of operations. The stock reserve of raw materials must be kept above the standard of being able to complete certain reception services, maintaining uninterrupted operation and economic rationalization; 2), control storage. Hot pot storage of raw materials can not be too much, otherwise it will cause backlog and waste. Therefore, the hot pot restaurant must control the investment in storage to ensure a reasonable reserve quota; 3), guide the purchase and sale of raw materials. To be in the storage process, keep abreast of the consumption of raw materials, and according to the actual situation of the initiative to make timely purchasing advice or recommendations to supplement the update of raw materials, and timely processing of inventory of lingering raw materials. 4), control the shortage of inventory residual damage. Its primary task is to ensure the safety and health of the inventory of raw materials. 5), daily storage and maintenance. Should do a good job of raw material storage area, cargo number, the implementation of food hygiene laws, adhere to the isolation system, grasp the temperature and humidity, strengthen the protection and maintenance, good hygiene, prevention and control of microbial invasions and pests, the establishment of the account card, the regular inventory of these five areas of work. 6), out of the warehouse management. Food raw materials out of storage management to do the following work: First, adhere to the bill of delivery out of storage; Second, adhere to the first storage first out, perishable and perishable first out, close to the expiration date of the first out of the first out of the damage and deterioration of the first out of the "three first a not" principle. Sichuan hot pot soup brine Sichuan hot pot soup modulation, determines the flavor of the hot pot, but also the production of hot pot is the most critical link. More varieties of Sichuan hot pot, the original soup also have different, but the most basic is red soup and white soup two. Red soup is the typical base soup for popular Sichuan hot pots. This soup is widely used, and most varieties of Sichuan hot pots use this soup. It has a rich flavor, thick juice and thick flavor, spicy, fresh and sweet characteristics. White soup, that is, broth brine, is also widely used, such as mandarin duck hot pot, clear soup hot pot, tonic hot pot, etc. are used in this soup, is also one of the popular Sichuan hot pot base soup. It has a strong flavor, clearer soup, refreshing and suitable, not dry and not greasy characteristics. In addition, cold pot soup is also one of the new hot pots that have appeared in recent years, such as cold pot fish, roast chicken hot pot, jumping frog hot pot and so on, all use this soup. It has the characteristics of soup and material unity, tender texture and unique flavor. This kind of cold pot soup brine can maintain the form and taste of raw materials, so it is very popular. To make a good soup, you first need to understand what seasonings are needed for Sichuan hot pot soup. The main seasonings used in Sichuan hot pot are: bean curd (to Pixian bean curd for the best), black beans, mash juice, peppercorns (produced by Hanyuan for the best), ginger, garlic, dried chili pepper (produced in Sichuan, "two gold bars" for the best), salt (produced in Zigong, well salt for the best), monosodium glutamate (MSG), cooking wine, sesame oil, pepper, rock sugar, Sannai, anise, cinnamon, as well as other spices and other five. These seasonings can be divided into fat-soluble and water-soluble nature of the two categories. Seasonings that are fat-soluble include bean curd, garlic, ginger, and so on. The use of these seasonings, you must first stir fry with oil, the amount of oil to be more than the flavor, the fire can not be too large, stir frying time should be a little longer, in order to make the flavor fully analyzed. Belong to the water-soluble seasonings are wine, sugar, mash juice, salt, monosodium glutamate, etc., must be added to the soup in order to taste. In addition, with volatile seasonings such as peppercorns, chili peppers, cooking wine, etc., the heat time can not be too long, not too short, too long volatile excess, taste weakened, too short taste is not enough. At present, some new seasonings such as curry powder, mustard sauce, cumin powder, etc. are also suitable for hot pot seasoning. Some seasonings such as ginger, garlic, dried chili peppers, etc., in the use of the knife must be processed before. The cooking oils used in Sichuan hot pots are mainly four kinds: butter, lard, vegetable oil and sesame oil. Butter can increase the aroma of the marinade, to maintain the temperature of the original soup, increase the color of the ingredients; lard in addition to increase the aroma of the original soup, you can weaken the ingredients of the fishy taste, odor; vegetable oil for stir-frying raw materials and dipping taste.