Doing catering, join what store is more profitable?

Self-help small hot pot why to "revolutionize" the life of catering

Catering business towards must be a history of the development of the Internet.

From the development of the Internet can be completely seen in the changes of mass consumption.

From the whole, a single choice, to concise fragmentation is the change in consumer demand.

One, the awakening of consumer privacy awareness.

With the improvement of material life, we are more concerned about the consumption of self-awareness, more want to highlight some of the personal freedom of dining. Small hot pot, just have this function, do not necessarily have to eat a large group of people together, one person a pot, how to eat how to eat. You don't have to think about other people's tastes, and you don't have to bother yourself with your own food.

Two, health and safety awareness.

At present, food safety and hygiene is a very serious problem, so everyone around the old a big pot, or sitting together around a large circle of food are going to use chopsticks, compared to the small hot pot is not so hygienic, and most of the production of the base material up and down a lot of effort, such as Cheng Dazhou small hot pot of zero-additive after all, but also still a minority, because to do zero-additive, to ensure that the materials The biggest problem is that they can't make a really good flavor with the original materials, and it takes years of research to make it.

Three, it's interactive.

Self-help mode will allow customers to participate in it, fully enjoy the freedom of dining, want to eat what to eat, their own choices, others have no right to ask, but also have a kind of their own to create the feeling of food. This is precisely the reason why the self-service hot pot is closer to the Internet thinking, connecting people with food.

Four, dining is more flexible.

One person can eat, a large number of people can also eat, and do not affect each other. The big hot pot can not do a person to eat. This is exactly what Western food is promoting. Still, respecting people starts with respecting their eating habits.

Fifth, the speed of product innovation in other restaurants can not catch up.

For the traditional catering constantly pursuing the form of innovation in terms of self-help small hot pot more product innovation, Cheng Dazhan small hot pot has now created ten kinds of characteristics of the pot bottom, five kinds of eating, a pot to eat two completely subvert the small hot pot eating, but also completely subverted the concept that summer is the off-season of the hot pot, the summer there is a cold hot pot, but also with the barbecue meat with food.

Six, this is a collection of three major dining characteristics of dining.

1, with the qualities of a casual dining restaurant

2, with the elements of fast food

3, with the core of the traditional hot pot

seven, for the consumer, more cost-effective.

Want to eat as much as you want to eat, and is a fixed price, this is the buffet is very popular, and therefore a part of the investors do not worry about business, but instead worry about how to earn money. In fact, for self-service hot pot, one is based on the local consumption level, store decoration level, local food prices and other comprehensive development of a reasonable price, there is no need to worry about this problem, and all for the buffet is the need for personnel costs are very little, less intermediate links, of course, save money, make money.

Eight, no seasonal restrictions.

A few years ago, we think that the summer is not no one eat hot pot? But now the fact is not so, not only did not reduce but more, because the summer time is long, more dinners, more time to go out, more shopping, and personalized consumption regardless of the season, we hide in the air-conditioned room, eating hot pot, on the ice cream is actually very cool, and the summer of the hot pot health stronger, detoxification and beauty care, and now a lot of hot pot are transformed to eat without fire. So there are no more worries.

The development of food and beverage is bound in this direction:

1, more personalized,

2, the collective meal mode more liberalized

3, more interactive

4, the brand is more personalized and distinctive

5, the operation of the more concise and flexible,

6, capital investment in a single store more "small and beautiful".

For the franchisee:

1, foolproof "operation" more demand

2, join the cost of "simple" better

3, the cost is more "controllable "

4, input-output ratio "higher"