2. Positioning of Hot Pot Restaurant (Boutique or Market)

3. Location is very important (if you have no relevant experience, you can ask the brand for help)

4. Push the ground with a radius of three kilometers (establish old customers)

5. Fine-tune the hot pot flavor (suitable for local flavor)

Extended data:

Precautions:

1. Unique flavor

The essence of diet is taste. Different regions and different consumer groups have different taste preferences. Satisfying customers' taste preferences is an important factor in hot pot restaurants.

2. Food innovation

The dish innovation of hot pot restaurant includes three aspects: substrate innovation, side dish innovation and price innovation. Cuisine innovation should not only listen to customers' suggestions, but also comprehensively consider and optimize according to the market environment.

3. Marketing activities

Hot pot restaurants have a peak season, the peak season is in summer and winter, and the off-season is in the alternation of seasons in March, April, June and September. If you can plan interesting marketing activities in the off-season and package your own products to attract everyone's attention, you can not only continue to operate in the off-season, but also take a big step ahead of your peers in the off-season.

4. Perfect service

In the consumption system, whether catering can achieve good user retention and transformation depends on the service experience of catering. Good service is easier to shorten the distance between consumers and increase the added value of products invisibly.