In the off-season, hot pot catering can be drained by the following methods: firstly, the off-season food is changed, re-processed and new products are introduced to attract customers; secondly, preferential activities are appropriately introduced to attract customers' consumption; thirdly, some decorations are appropriately changed, and fresh plants and clothes are put on in the off-season. How to drain the hot pot restaurant in the off-season

Some ingredients in the hot pot restaurant are divided into off-season and off-season, such as crayfish, sushi, casserole, etc. The taste of the food in the off-season is not as good as that in the peak season, and the demand is reduced. It is suggested that the dish color can be changed, for example, crayfish at night can be made into lobster rice for dinner.

The summer climate is hot, and iced drinks are very popular among consumers. Preferential activities can be launched, such as the free supply of iced tea, to attract customers into the store by taking advantage of consumers' psychology of not losing money.

Hotpot restaurants are mostly dominated by big red tones, which give people a warm feeling in winter, but in summer, they can enhance the sense of heat, change the clothing of employees, increase green plants, create a cool feeling and attract customers.