Professional characteristics of consumers: students, migrant workers, ordinary wage earners, senior white-collar workers and public servants have different consumption habits and grades; Age characteristics of consumers: for example, the elderly prefer light, and the young prefer heavy. Gender characteristics of consumers: women and men have certain differences in pot products, tastes and dishes of hot pot.

Regional and ethnic characteristics of consumers: People from different regions and ethnic groups have different requirements for hot pot.

2, customer consumption behavior analysis

Consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits.

The consumption level is directly related to the customer's economic affordability, which reflects the customer's ability to pay and the satisfaction of the demand corresponding to this ability, and is directly manifested in the customer's choice of the grade and type of hot pot restaurant; Consumption structure is the proportion of customers' consumption expenditure, which is closely related to occupation, age, gender, region, nationality and other factors.

Consumption patterns include individuals, families, enterprises and groups. Different consumption patterns have different grades and varieties. Consumption habits are reflected in dining environment, atmosphere, brand, flavor and economy.

3. Location 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, convenient transportation, convenient communication and convenient access should be implemented. Located in or near the business district, economic district, cultural district, development zone, etc. , the road is smooth; At the same time, the surrounding environment should be in place, the external environment should form a climate, and other restaurants in the hot pot restaurant should be mixed, such as "dining street" and "hot pot city".

4. In terms of store name design.

Name and design principle: it should be recognizable, original and holistic.

Basic requirements of name design: in line with customer consumption level and hot pot restaurant grade; Humor and implication of the name of hot pot restaurant; The name of hot pot restaurant is consistent with flavor, object and habit; Extension of the name of hot pot restaurant; Pay attention to the name of the hot pot restaurant; Keep the name simple and lively, and don't change it easily.

5. Shop decoration

Decoration design of hot pot restaurant: Starting from the reality of different hot pot restaurants, it should be measured by architectural style, hot pot grade, geographical location and other factors to attract customers. Different decoration styles should avoid the following problems: the structure of hot pot restaurant is monotonous; The air in the store is turbid and humid; The distance between tables in the store is too small; Environmental space repression; Lacking original decorative features.

6, raw material procurement

Raw material management includes procurement, acceptance, storage and distribution of raw materials.

The purchasing business must follow the following basic requirements: variety matching, that is, the variety must be determined according to the needs of customers and the needs of hot pot making to ensure the marketability of hot pot; Excellent quality means strictly controlling the quality of raw materials.

The price is reasonable, the raw materials of hot pot are diverse and local, and the prices are different in different markets and supply channels, as well as in different seasons and regions. Therefore, purchasing personnel should keep abreast of the market situation and reduce the purchasing cost, thus reducing the production cost of hot pot restaurants.

Warehousing business management: ensure sufficient and reasonable warehousing raw 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.