First of all, you need to understand:

1. What kind of hot pot do you make? For example, seafood hot pot, fungus hot pot, fish head hot pot, spicy hot pot, medicinal hot pot, game hot pot and so on.

2. Are you cooking a la carte hot pot or a buffet hot pot?

3. What are your consumption orientation and target consumer groups?

4. What is your decoration style and what are your distinctive features?

5. Can you sum up the biggest characteristics of your hot pot and what is the biggest highlight of attracting guests?

I hope it will be an instant hit when I open the business, which depends on the early publicity and the characteristics of hot pot. I think we can publicize it with great fanfare during the renovation period, make the characteristics, dishes and consumption value-added items of our own hot pot into POP posters, or make full use of the opportunity of employee recruitment to plan a large-scale recruitment publicity campaign to let consumers know about your store first.

First, investigate and study the new consumption concepts and concepts of our people.

From China's reform and opening up to China's accession to the World Trade Organization, great changes have taken place in the national economy. People's living standard has developed from the era of food shortage to the era of high quality, high taste, high enjoyment and personalized consumption, and consumption has new ideas and needs. Now that the economy is developed, the environmental pollution is very serious, which affects people's survival. Therefore, people all want to live a long life. Therefore, the development trend of consumption is accompanied by the consumption concept of "green, healthy, nutritious, delicious, fitness and beauty".

Second, study the development trend of dishes.

After thousands of years' development, China food culture has formed local cuisines, such as Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Beijing cuisine, Hunan cuisine, Zhejiang cuisine and Shanghai cuisine. As the first of several major cuisines, Sichuan cuisine, which is world-renowned, had begun to take shape in the late Qin Dynasty and early Han Dynasty, developed rapidly in the Tang and Song Dynasties, and became famous in the Ming and Qing Dynasties, especially in recent years. It is characterized by sour, sweet, hemp, spicy, fragrant, heavy in oil, strong in flavor and exquisite in seasoning. It is inseparable from three peppers (that is, pepper and pepper) and fresh ginger. Moxibustion with hot and sour ash is rare in other local cuisines, forming a unique flavor of Sichuan cuisine, enjoying the reputation of "one dish is tasted blindly, and ten thousand dishes are tasted", which has become the food culture and civilization history of the Chinese nation. Because of its geographical location and the earliest implementation of China's reform and opening-up special economic zone, Cantonese cuisine absorbs Chinese and western food culture earlier than other cuisines, which are more combined with Vietnamese cuisine and reflect some western cultures. As a result of China's accession to the WTO, it is in line with the world economy and meets the consumption needs of people all over the world. From the past, several major cuisines in China have basically evolved into Chinese cuisines, but the specific cuisines in China are out of the question. While learning from each other's strengths, a new school of Sichuan cuisine and a new school of Cantonese cuisine suitable for modern people's consumption have been derived. Whether it's Chinese food or western food, Sichuan food, Cantonese food or other cuisines, as long as customers accept it, the mix and match is a good product. Therefore, the management concept has been reformed with the concept of consumption, breaking the traditional laws and not being gourmet.

Third, the choice of geographical location.

The choice of geographical location should consider geographical factors, economic factors and market factors. According to these three factors, determine the scale, grade and market consumption orientation of investment. When choosing a site, we should first pay attention to the dietary customs, dietary taboos and dietary culture of local consumer groups; Second, the regional consumption level and consumption capacity; Third, whether this consumer group adapts to the survival and development of investment projects; Fourth, comparing the advantages and disadvantages of local competitors, how competitive they are; Fifth, whether the transportation is convenient, whether there are parking spaces and how many parking spaces there are. Due to the rapid development of the national economy in recent years, many consumer groups have private cars, and the number of parking spaces needs to increase relatively. So be sure to have enough parking spaces, preferably in front or in front or behind, and make signs so that guests will not be affected by the lack of parking spaces in front. China's thousands of years of traditional culture, everything should pay attention to the weather, geographical location, people and all three are indispensable, the time is not mature, and it is difficult to make a difference in the country's economic downturn; The geographical location is wrong, but there are some obstacles for customers to come and spend money, either the traffic is inconvenient and there is no parking space, so it is impossible to park the car in a distant or unsafe place for dinner. Therefore, it is very important to choose a good geographical location for dining.

Fourth, the charging position

This paper investigates and analyzes the economic situation, consumer group composition and consumption ability of catering investment areas, focusing on the popular working-class family consumption or business banquets, and positioning the charging price. Too high a customer can't accept it, can't afford it, and too low a customer feels embarrassed to treat a business meal and doesn't want to treat people here to discuss things. Therefore, the charging subject is positioned at the top price of 15%, the main price of 70% and the bottom price of 15%, and the floating range can be adjusted according to the specific situation to meet the consumption of different people. Accurate charging positioning is the guarantee for successful opening and operation.

5. Investigate the advantages and disadvantages of regional competitors in catering investment.

Including architectural style, interior and exterior decoration style, product system, service level, brand effect, business philosophy and management mode. It is necessary to find out each other's strengths and weaknesses, and then make up and enrich them according to their actual situation to reflect their competitive advantages, so as to be a shoo-in.

Sixth, food positioning

Investigate and analyze the eating customs, taboos and cultures of people of all ethnic groups in the investment dining area, and position the structure, varieties and characteristics of dishes to reflect their own advantages.

The positioning of dishes is based on the management fee grade, decoration grade and so on. The culture of recipes should be coordinated with the whole decoration subject, the culture of dishes should be coordinated with the whole, and the price of dishes should be coordinated with the decoration grade. The main body of the dishes is the same as the overall positioning. The top-grade dishes with higher price account for 15%, the ones with main price account for 70%, and the ones with lower main price account for 15%. Resize the comparison column according to the overall positioning. There must be a difference between family consumption and treating guests. Such a floating and hierarchical positioning is softer and more artistic, which can better meet the needs of catering enterprises.

Menu positioning: first, it should reflect green, healthy, nutritious, healthy, delicious and affordable to adapt to modern people's consumption concept; The second is to reflect the characteristics of this restaurant and form its own food system; Third, we should reflect the dietary customs of the local people. Fourth, it is necessary to show that it is suitable for people of different ages, suitable for the elderly, young people, children and special consumer groups, such as pregnant women and patients; Five, to reflect the different seasonality of spring, summer, autumn and winter; It should be considered that the local climate is suitable for consuming those dishes.

Seven. Orientation of catering culture:

Corporate culture has rich connotations. It is not an empty and accurate thing. It is an idea, an influence, a behavior pattern and a behavior standard. As a management theory and method, it is very important to the success of enterprises, and it is ubiquitous in enterprises. It includes several aspects:

(1) Corporate culture is a business philosophy, values and corporate code of conduct;

(2) corporate culture is everywhere, full of all the time and space of the enterprise, reflecting all the behaviors of the enterprise:

(3) corporate culture does not suddenly appear, it comes with the enterprise, develops with the development of the enterprise, and has inheritance and variability:

(4) Corporate leadership plays a leading role in the formation of corporate culture, reflecting the culture and management ideas advocated by the founders and their successors.