Abstract: Every industry has unspecified risks, just like "stocks are risky, so be cautious when entering the market". Before choosing a small hotpot to join, first determine the inevitable risks of joining the small hotpot industry. Only by identifying the potential risks can we distinguish the advantages and disadvantages, so as to determine the management mode and strategy of hot pot restaurant and lay a solid foundation for the successful opening of the store. The following lists some existing risks and related methods in the joining industry of small hot pot restaurants, hoping to make a good decision for your investment. Hotpot Restaurant Joining Hotpot Restaurant Joining Investment Method What are the risks

Hotpot Restaurant Joining Investment Method Choosing Small Hotpot Restaurant Joining Investment Method What are the risks

First, Hotpot Restaurant Joining Investment should have a method

Investment is risky, and it is necessary to be cautious when entering the business. This is a truth that we all know, and it can be applied to all industries. The same is true for the investment and operation of hot pot restaurants. It is precisely because of the risks that we need to find tips, not only in choosing the site, but also in making great efforts.

It is not advisable to go ashore after getting wet in the river. Without the confidence to persist, I advise you not to invest. To enter the hot pot industry, you must first have enough confidence and full understanding. If you want to invest, you must stick to it. Don't try it with a mentality. You must have the determination to try again twice and three times if you fail once.

when we talk about difficulty, we don't mean that this industry can't do it. In fact, its advantages are very prominent. There is no backlog in buying and selling on the same day, funds are generally collected every day, and the workload and complexity are better than Chinese food. The catering industry is easy to enter, and the eating industry will always be a selling point. If the store can't open, it will not lose all its money. It can be used as a second job, and hot pot will hit the whole country with a rapid trend. These advantages are enough to show that investing in hot pot industry is an ideal choice.

Don't be afraid that you have no experience and skills. You can consult senior people, hire high-tech talents, and start from a small shop without hurting your investment.

if you have 211,111 yuan, you'd better invest 111,111 yuan for the first time, and you can't leave after three months (a newly opened store usually sees its prospects in three months, and there is no need to persist for a long time, and there is no need to simply change on the original basis). You can transfer out, recover some funds, add tens of thousands more, sum up your experience, choose new options, adjust the store location, and appear with a brand-new business look. If you don't succeed three times in a row, you should rest. Even so, it is much more balanced than losing 211 thousand at a time, and it is no one's fault to lose. If you succeed in opening a store for the first time or for the second time, you must never stop or stay. Today's catering industry is difficult to be hot for a long time, so you should have a sense of urgency.

if you have some experience and enough manpower, you can open two or three different stores at the same time with 211,111 yuan, and implement the strategy that the east is not bright and the west is bright. Keep the good ones and reopen the bad ones. We advocate that the funds should not be invested all at once, even if we open a small shop, we must leave enough funds to resist risks.

If you are interested in investing in hot pot restaurants now, you should carefully study these helpful little tricks, so that before investing, we will be fully psychologically prepared, and we also know the most and best methods and skills for the industry!

second, what are the risks of choosing a small hot pot to join

(1) the risks of the small hot pot market itself: the risk of industry competition, the risk of single product, the risk of taste change and the risk of policy change;

1. competition between small hot pot restaurants: the catering industry is a competitive industry, and the competition of small hot pot restaurants is concentrated in every link of opening a hot pot restaurant, such as the location of the store, personnel recruitment, advertising, etc. If the above competition is taken as a hard factor, it should also include some soft factors of competition, mainly in personnel quality, personnel management, food update, food taste, service quality, operating cost, etc. Problems in one aspect will lead to competitive weakness;

2. There is little single change in the dishes: among many small hot pot franchise brands, the dishes are all based on the principle of "multiple, wide, refined and complete" to meet the needs of the vast number of diners, so the varieties of dishes are not much different, and they also show the same characteristics. Some areas have begun to enter the vicious competition of price, so hot pot franchisees can only stand in the competition by launching special dishes in time according to the preferences of diners to meet the individual consumption needs of consumers.

3. The taste is single and less flexible: Because of the inherent characteristics of the franchise mode, the technology of franchisees is provided by the headquarters, and it is impossible for the headquarters to adjust the formula for a few franchisees. However, people's consumption habits are changing, and the dietary tastes in different regions of China are not the same, so it is impossible to win the market with unchangeable tastes. Therefore, this puts forward a requirement for franchisees: they can't adjust the recipe of hot pot bottom materials by themselves, and at the same time, they can appropriately introduce their own local tastes and dishes to meet the changing consumers.

4. Policy risk of hot pot industry: At present, some areas are promoting disposable bottom material and old oil of hot pot. Why? This is the policy of the local health department, not the law. The recovery or non-recovery of old oil has the most direct impact on the cost. Under the premise that franchisees can't fry their own materials, of course, the headquarters hopes not to recover old oil, because more old oil can be sold to franchisees. Franchise stores have to bear more costs.

5. Small hot pot restaurants have few enterprises. Small hot pot restaurant franchisees are all emerging enterprises developed in recent years, and there are unstable variables in the research and development ability of dishes and bottom materials, talent allocation, support for franchisees, logistics and distribution.

(2) The risks are man-made: the risk of closure of headquarters, the risk of cost control, the risk of stale materials and the risk of untimely delivery;

6. Risk of headquarters closure: The small chafing dish franchisees in the market have a short development time and have not been tested by the market for a long time, and the consumer recognition needs to be improved. Once they withdraw from the market in the sub-market competition, all the technology provision will be terminated, and the operation will be in trouble immediately.

7. Risk of cost control: The biggest expenses in the management and operation of small hot pot restaurants include: facade rental, hot pot bottom materials, and necessary materials input during operation: a series of necessary expenses such as hot pot restaurant decoration and salary payment; For example, if we break through the technical difficulties and realize our own frying of hot pot bottom materials, hot pot restaurants will have their own competitive advantages, and at least increase the extra profits of more than 311 thousand a year. There are also many hot pot franchisees whose business is booming, but within a few months, there will be operational difficulties, most of which are the reasons why the input and output are out of proportion and the costs and expenses cannot be controlled. This is also the biggest killer of hot pot joining.

8. Risks of bottom material: Hot pot bottom material is the core competitiveness of many hot pot franchise brands, the foundation of developing franchisees, and of course the guarantee of hot pot restaurant competition. However, if the chafing dish bottom material is not used for two weeks after being fried, all kinds of tastes will drop by about 31%-41%, and the taste will inevitably drop due to the large amount of purchase, long-term transportation and storage in the warehouse. Therefore, after a period of operation, many franchisees find that their own taste is not as good as that of the main store, which is the reason.

9. Other risks: such as brain drain and personnel insurance.