First, product positioning, first of all, we must find out who the consumers in our hot pot restaurant are and what the consumption level is. For wage earners, the price is lower, pay attention to material benefits, and you can do activities (only remember vegetables, not drinks) or 100 MINUS 20 meals. Xiao En Xiao Hui will form an inertial choice in the eyes of consumers. If it is a mid-to-high-end model, then highlight the characteristics and launch one or two main specialties, such as spicy incense pot and spicy duck head, which are also eaten first and then rinsed without conflict. It can also drive some young people to spend. Do some activities regularly.

Second, the quality of service, since the waiter took your salary, you should do it according to your requirements. An excellent waiter can make a hotel. This sentence is correct. When guests come to dinner, they want face, and it is enough to give. Eating is a kind of mood, and it can get a good mood through service and dishes.

Third, the quality of the dishes, which is a crucial link, will inevitably lead to unstable business in the early days of opening, and we must ensure the consistent quality of the dishes regardless of the number of guests. Just because business is bad now doesn't mean business has been bad. You can do your best for the guests who come now, and there is no guarantee that they will not become your repeat customers and patronize you again, so it is strange that business is not good after a period of time. We should also introduce new dishes regularly to attract more customers.

Fourth, the environment, this is too much. From environmental sanitation to toilets and urinals. In fact, these are not difficult to do and can leave a good impression on the guests, but most of the details are not noticed. This is a long-term habit problem.