Hotpot business plan template 2020- Hotpot is one of the most popular diets at present. Today, the development of hot pot has diversified characteristics in variety, grade, scale, production and flavor. It has promoted the rapid development of all kinds of enterprises engaged in hot pot production and consumption, and also aroused great enthusiasm and interest of enterprises and operators engaged in and about to invest in hot pot. However, how to start a hot pot restaurant is a science.
As a hot pot restaurant, its basic characteristics have something in common with other catering enterprises, namely, the integration of production, sales, service and consumption.
Investors who want to engage in the hot pot industry must do a good job in market research, so as to know what kind of hot pot people need, master the flavor, characteristics, methods, places, people and other information, open special hot pot restaurants in specific market areas, and obtain stable and reliable market share. Therefore, doing a good job in market research in the early stage is the premise of making decisions or investing in hot pot restaurants.
Because hot pot restaurants are often full, fast and high-quality service is a must. From the moment the guests enter the door, they should be seated, ordered, delivered, taught to eat, cleaned up, checked out and sent off. He should not be careless at all.
Among them, teaching how to eat is the most special place. Because the most attractive delicious food in each hot pot restaurant is different, the eating method will be different. At this time, the waiter personally taught them, which not only helped the guests, but also deepened their impression of this hot pot restaurant.
(A) factors affecting the hot pot market
1, the influence of economic development on hot pot. These factors include the increase of consumers' demand for hot pot, the structural contradiction of existing hot pot restaurants of various grades, the great promotion of social development and national policies and measures for the development of catering industry, the change of objective environment and the instability of consumption.
2. The influence of traditional factors on hot pot. Including the history, extensiveness, culture and uniqueness of hot pot.
3. The influence of surrounding environment on hot pot. Including the policy environment, such as the public security situation in the starting place and the efficiency of the functional departments. Infrastructure, such as road traffic, parking space, water and electricity supply, communication network, procurement channels, consumer groups, finance, health, labor and other supporting facilities closely related to operation, as well as preferential measures, such as taxation, various fees, rent, talent introduction, etc.
(2) service object analysis:
(1) Occupational characteristics of consumers: Ordinary students, migrant workers and ordinary wage earners have different consumption habits and grades from senior white-collar workers and public servants.
(2) the age characteristics of consumers; For example, the elderly prefer light and the young prefer heavy.
(3) Gender characteristics of consumers: There are some differences between women and men in pot products, tastes and dishes.
(4) The geographical and ethnic characteristics of consumers People of different regions and nationalities have different requirements for hot pot products, so they should be distinguished.
Of course, many chafing dishes have been improved and innovated due to their interpenetration and hybridity, which are suitable for most people's tastes and have the characteristics of * * *, but the analysis of consumers is essential.
Nowadays, hot pot restaurants are more and more loved by consumers, which also brings good customers and basic conditions for hot pot restaurants to start businesses, but it also brings great competitiveness for hot pot restaurants to start businesses. Developing characteristic management and achieving service first is the main competitive direction of hot pot restaurants today.
Hotpot restaurant business plan template 2020 II. Project background
Nowadays, the development of Sichuan hot pot has diversified characteristics in variety, grade, scale, production, blending and flavor, which has promoted the rapid development of various enterprises engaged in making and providing hot pot consumption, and also aroused great enthusiasm and interest of enterprises and operators engaged in and about to invest in hot pot. However, how to open an authentic Sichuan hot pot restaurant has a lot of knowledge.
As a hot pot restaurant, its basic characteristics have something in common with other catering enterprises, namely, the integration of production, sales, service and consumption. Investors who want to engage in the hot pot industry must do a good job in market research, so as to know what kind of hot pot people need, master the flavor, characteristics, methods, places, people and other information, open special hot pot restaurants in specific market areas, and obtain stable and reliable market share. Therefore, doing a good job in market research in the early stage is the premise of making decisions or investing in hot pot restaurants.
Because hot pot restaurants are often full, fast and high-quality service is a must. From the moment the guests enter the door, they should be seated, ordered, delivered, taught to eat, cleaned up, checked out and sent off. He should not be careless at all. Among them, teaching how to eat is the most special place. Because the most attractive delicious food in each hot pot restaurant is different, the eating method will be different. At this time, the waiter personally taught them, which not only helped the guests, but also deepened their impression of this hot pot restaurant.
Second, the hot pot market survey
(A) factors affecting the hot pot market
1, the influence of economic development on hot pot. These factors include the increase of consumers' demand for hot pot, the structural contradiction of existing hot pot restaurants of various grades, the great promotion of social development and national policies and measures for the development of catering industry, the change of objective environment and the instability of consumption.
2. The influence of traditional factors on hot pot. Including the history, extensiveness, culture and uniqueness of hot pot.
3. The influence of surrounding environment on hot pot. Including the policy environment, such as the public security situation in the starting place and the efficiency of the functional departments. Infrastructure, such as road traffic, parking space, water and electricity supply, communication network, procurement channels, consumer groups, finance, health, labor and other supporting facilities closely related to operation, as well as preferential measures, such as taxation, various fees, rent, talent introduction, etc.
(B) the investigation and analysis of tourists
1, service object analysis:
Professional characteristics of consumers: the consumption habits and grades of ordinary students, migrant workers and ordinary wage earners are different from those of senior white-collar workers and public servants.
Age characteristics of consumers; For example, the elderly prefer light and the young prefer heavy.
Gender characteristics of consumers: there are certain differences between women and men in the pot products, tastes and dishes of hot pot.
The geographical and ethnic characteristics of consumers People of different regions and nationalities have different requirements for hot pot products, which should be distinguished.
Of course, many chafing dishes have been improved and innovated due to their interpenetration and hybridity, which are suitable for most people's tastes and have the characteristics of * * *, but the analysis of consumers is essential.
2, customer consumption behavior analysis:
Consumption is a comprehensive concept, and consumption behavior includes consumption level, consumption structure, consumption mode and consumption habit.
The consumption level has a direct relationship with the customer's economic affordability, reflecting the customer's ability to pay and the satisfaction of their needs, and directly reflecting the customer's choice of the grade and type of hot pot restaurant.
Consumption structure is the proportion of customers' consumption expenditure, which is closely related to occupation, age, gender, region, nationality and other factors.
Consumption patterns include individuals, families, enterprises and groups. Different consumption patterns are different in choosing grades and varieties.
Consumption habits are reflected in dining environment, atmosphere, taste, flavor and economy.
3, customer consumption characteristics analysis:
Uncertainty: Most customers are mobile and a few are certain, so the location should be reasonable.
Randomness: there are many customers and great differences, and they are selective in hot pot consumption. Therefore, we should grasp the development trend of hot pot, adjust the taste in time, improve and innovate.
Flexibility: determined by successful brands, marked by the frequency of customers' dining and the rate of returning.
Guidance: Adjusting business strategy and successful advertising operation will guide customers' consumption to a certain extent.
Third, the division of hot pot market.
(1) division requirements:
1, it is necessary to accurately grasp the specific aspects such as business varieties, drinks, service level, business hours and traffic conditions. To compare whether our own brands can enter the market.
2. It is operable. If the market results do not match their own manpower, financial resources and material resources, and it is difficult to achieve business objectives, they must give up, re-classify and find a correct position.
3. It has stability. After market division, as long as it is in line with reality, we must boldly explore and make long-term plans to avoid abnormal occupation.
(2) Classification
1, geographical location; The regionality of hot pot restaurant has a great influence on its operation, so we should fully understand the geographical factors of hot pot restaurant. In the same area, different shops and pots serve different consumer groups, and the same shops and pots will change in different areas.
2. Population classification: Affected by people's life, culture, religion, nationality and other factors, there are differences in the consumption of hot pot, and there are differences in varieties, grades and uses. Different levels of consumer groups have different requirements for grades and varieties.
3. Customer differentiation: In addition to considering customers' occupation and income, we should also analyze their motives, whether they are traditional frugality, thrift, impulsiveness or luxury, so as to achieve practical results.
4. Behavior analysis: customers are divided into regular customers, ordinary customers, mobile individual customers and new customers. It is related to the quality and service level of hot pot restaurants and the trust of customers.
Fourth, the positioning of the hot pot market.
(A) hot pot market positioning analysis, there are different standards:
According to the grade, it is divided into high, middle and low-grade or luxury stores, flavor stores, mass stores and self-service stores.
According to the function, it is divided into special hot pot, fast food hot pot, small hot pot and nourishing hot pot.
According to the source, it is divided into Sichuan-style hotpot, Mongolian hotpot, palace hotpot and old hotpot.
Brand hot pot restaurant operates hot pot buffet.
Before opening a shop, you should choose your own varieties according to these standards and your own characteristics.
(B) the positioning of the price, one of the important factors affecting the operation, when other conditions are ripe, the price is the decisive factor:
1, combination of high and low: at the beginning of business, customers are greeted with high-quality hot pot, high-standard service and low price, which can quickly win customer image, open up the situation and realize normal operation.
2. High combination method; High starting point, high efficiency, high-quality hot pot, high-grade environment, high-grade decoration and high-grade service attract high-level customers. The risk is big, the profit is big, and the income is also big after entering a virtuous circle.
3. Product monopoly law: unique hot pot products, unique formulas and patented hot pot products can operate hot pot at higher prices, but the flavor characteristics of the varieties should remain unchanged.
4. Popular method: popular hot pot varieties and popular prices, low-cost supply, small profits but quick turnover.
Verb (abbreviation for verb) Types of hot pot restaurants
Our store decided to adopt the popular type: the popular hot pot restaurant is the main force in the hot pot restaurant, with the largest number. The variety of business is relatively single, the raw materials are mainly middle and low grade, and the flavor is mainly acceptable to local people. This kind of hot pot restaurant has its own status image and unique characteristics among customers because of its own characteristics, scale, grade and service differences. Moderate price is closely related to the low cost and popular flavor of hot pot, and the attendance rate and turnover rate are high. Popular hot pot restaurants are characterized by the combination of price and popularity, flexible and diverse management methods, customers facing the public, and management methods combining with their own reality.
Six, hot pot restaurant business form
Our shop decided to join hands;
This kind of hot pot is operated by several people alone, or a hot pot restaurant is jointly established with technology, equipment, business premises and funds. Generally speaking, the operation is not restricted by other catering enterprises, and all kinds of difficult problems are solved by the partners through consultation. Its advantages are: under the premise of understanding the operation, it can solve the problems of capital, technology and business varieties encountered in opening a store, give full play to their respective advantages, unite and help each other, form a joint force, restrict each other, make up for deficiencies, establish a supervision mechanism, have close ties with the market, have more information, and adjust business varieties at any time.
Its disadvantage is that partners are prone to contradictions and disputes. If one partner is irresponsible or divorced from the partnership, the operation will be easily affected and even cause direct economic losses. Therefore, as a partner to run a hot pot restaurant, it is necessary to achieve consistent management awareness and high quality, and to conclude a partnership agreement to clarify the rights and responsibilities and profit distribution.
Seven, the location of the hot pot restaurant
1, the geographical factors of hot pot restaurant location:
Before site selection, it is necessary to choose an area that is convenient for business development, which is the premise of site selection. In site selection, we should consider many factors such as economic development level, cultural and educational influence, market competition, planning location characteristics, superior software and hardware environment and so on.
2, the principle of hot pot restaurant location:
The first is to determine the service object. It is necessary to determine the corresponding facilities and equipment according to the location of hot pot restaurants, and then choose their own business grades to determine the varieties of hot pot restaurants;
Second, we must implement the principle of proximity. In other words, it is necessary to have convenient transportation, convenient communication and convenient access. Located in or near the business district, economic district, cultural district, development zone, etc. The roads are smooth and convenient for customers to enter and exit;
Third, the environment should be in place. The external environment should form a climate, and other restaurants in the hot pot restaurant should be mixed, such as a dining street and a hot pot city. At the same time, they should advocate their own comprehensive support and combine various businesses to form economies of scale.
Fourth, it is necessary to scientifically predict profits, and analyze the sales and gross profit in a certain period in combination with various factors before and after opening, so as to predict profits and benefits. In addition, the choice of store location can be judged by experience.
3. Location and layout of hot pot restaurant:
After determining the site selection principle, we should combine the following points in the implementation: choose the place where commercial outlets are concentrated, where people gather, where transportation is convenient, the specific location, the gathering place of peers and special ports, and also consider the following ideas in the layout: expansibility, aggregation, competitiveness and multi-industry coordination.
Eight, hot pot restaurant decoration
The decoration design of hot pot restaurants should be based on the actual situation of different hot pot restaurants, measured by architectural style, hot pot grade, geographical location and other factors to attract customers. Generally speaking, the decoration style is different, but we should pay attention to avoid the following problems; First, the structure of hot pot restaurant is monotonous; Second, the air in the store is turbid and humid; Third, the distance between tables in the store is small; Fourth, the environmental space is depressed; Fifth, the lack of original decorative features.
Nine, personnel management
Composition of hot pot restaurant staff:
1, management personnel: including the general manager, lobby manager and foreman of hot pot enterprises, as well as the general manager's office, planning manager, marketing manager, finance manager and logistics manager.
2. Kitchen staff: including hot pot teachers, post hot pot chefs, chopping boards, snacks, cold dishes, Dutch workers, handyman, etc.
3. Service personnel: including customer service personnel, kitchen service personnel, cleaning staff and security guards.
Hotpot restaurant business plan template 2020 III. Overview of hotpot restaurant
1. Our restaurant belongs to the catering service industry, and its name is buffet hotpot restaurant, which is a joint venture. Main products: dogs, sheep, chickens, ducks, fish and other hot pots; The food in the auxiliary camp includes: seafood, braised pork, stewed vegetables and so on.
2. The buffet hotpot restaurant is located in Huaning Road Commercial Pedestrian Street. At the beginning, it was a mid-range hot pot restaurant, which will gradually develop into a brand chain store in the future.
The owner of urban fast food restaurant is three partners, a chef and a waiter, all of whom have three years of catering experience. With our wisdom, talent and dedication to the cause, they will definitely lead the way in this industry.
Our store needs about 80,000 yuan of venture capital, of which more than 20,000 yuan has been raised, and the remaining 60,000 yuan is borrowed from the bank.
Second, the business objectives
1. Due to its geographical location in the commercial street, it has relatively rich customers, but there are also many competitors. In particular, our store has just opened. If we want to open the market, we must work hard on service quality and product quality, further expand the business scope and meet the different needs of consumers. The short-term goal is to gain a foothold in Huaning Road Commercial Pedestrian Street and recover the cost within 1 year.
2. Our store will set up two branches in two years, and gradually develop into a hot pot chain store with strong economic strength and certain market share, and break through a world among many hot pot brands and become a well-known brand in the catering industry.
Third, the market analysis
1. Customer source: The target customers of the self-help hot pot restaurant are ordinary consumers who go to Huaning Road Commercial Pedestrian Street for shopping and entertainment, accounting for about 50%; Hotels and guesthouses nearby; Entertainment places; Store employees and community residents account for about 50%. The number of tourists is sufficient and the consumption level is low.
2. Competitors:
There are four competitors near the buffet hotpot restaurant, two of which have facades and the other two have stalls. The operating life of these four stores is about 1 year. The first two restaurants are more expensive and have few customers. The other two food stalls have poor hygiene, poor service quality and crowded and messy dining environment. Our restaurant has seized the existing disadvantages of these four restaurants and launched "good quality and low price; Service first "and other marketing strategies, and strive to occupy a place in the fierce market competition.
Fourth, business plan.
1. Hot pot restaurant is mainly for the public, so the price of vegetables is not too high, which is low.
2. Considering the shortage of time and personnel; Our temporary business hours are mainly in the evening.
3. During the opening period, our store implements preferential activities; Send discount cards to customers who visit our store again; Our store will have a discount.
Be ready to develop new products at any time to adapt to the changes and demands of the market. For example, the goal set this year is: "build your own brand; Launched the main hot pot. "
5. Business hours: 4 pm to 2 pm.
6. For the above plans, we will work together and do our part. We will help each other in health, service, price and nutrition, and strive for more customers.
Verb (abbreviation of verb) personnel plan
1. How many full-time employees (including chefs) and how many temporary employees (including chefs) our store initially plans to recruit at the beginning of its opening are as follows:
1) Recruiting local hukou through the labor market, having certain work experience and good professional ethics, aged between 20 and 30, and interested in joining the catering industry.
Applicants come to our store for an interview with the "Registration Form for Recruiting Employees" and attached personal information.
2) Those who pass the interview, written examination and physical examination shall sign a labor contract (including probation period).
2. In order to improve the overall quality of service personnel, all recruited personnel need to receive 2 months of training, the specific contents are as follows:
1) Make a training plan, determine the training purpose and make an evaluation method.
2) Implement the training plan and learn labor discipline and various rules and regulations.
3) Those who fail to pass the examination will be suspended from study, and 20% of their salary will be deducted until they are qualified. Failing the exam three times, all the wages and benefits of the month will be deducted.
Intransitive verb sales plan
Before the opening of 1., we will carry out a series of publicity work to introduce our sales strategy of "high quality and low price, service first" to consumers, and will also issue questionnaires to improve our products and services according to consumers' needs.
2. Introduce membership system, season card and monthly card to attract more customers.
Seven. financial plan
All the accounts in our store should be recorded in time, and the money for expenditure and income should be recorded or recorded before use. The bookkeeping method is double entry bookkeeping, which is scientifically managed to avoid accounting confusion. Daily income should be counted in time, and all menus of ordering and receipt must be made in duplicate for checking and recording. All items in the store are fixed assets in the store and shall not be destroyed or taken away at will. Total monthly income, excluding all expenses, is deposited in the bank; If the monthly income is higher than planned, the salary will be adjusted appropriately to arouse everyone's enthusiasm for work. If the hotel's property is found to have been destroyed without reason at work, it will be deducted from the salary or bonus of the responsible person.
1) Our fixed assets are xx million yuan.
Xx sets of tables and chairs.
The business area is xx square meters.
Xx freezer.
There are many stoves.
2) The daily working capital is xx million yuan.
(mainly used for emergencies and temporary purchases).
3) For the accounts, there should be a daily account, a monthly account, a quarterly account and a year-end general ledger, so that the profit and loss of the enterprise can be clearly seen on the books and avoid the blindness of management.
Note: As it has just started business, we should be cautious in all kinds of expenses, but we should ensure the quality of meat and vegetables and keep the price as low as possible.