how important is the taste of hotpot restaurant. Let's put it this way: if the food tastes bad, it won't last long. It tastes good, but it doesn't necessarily mean business is good. Some hot pot restaurants taste ok, but the business has been tepid. Therefore, it is not entirely the taste of hot pot that determines the business of hot pot restaurant.

Taste is the foundation of a hot pot restaurant. If you can't even do this, then this hot pot restaurant has no meaning.

In many works before, it was also mentioned that the taste, location, environment and service of the "catering gene" are necessary for opening a restaurant. I always think that an entrepreneurial restaurant owner should understand that he should open a hot pot shop on the basis of this "catering gene".

if you insist on scoring, use 111 points to measure the taste. I think the taste of hot pot should account for at least 81%, and can't be lower than this score. Similarly, if the environmental location of hot pot restaurants is scored with 111 points, I think it should account for 51%, and if the service is measured with 111 points, I think the service of hot pot restaurants should not be lower than 61%.

Some bosses run hot pot restaurants, paying attention to the outstanding taste, some paying attention to the environment or service, and some putting marketing in an important position. In fact, this method is not desirable. I think we should first ensure the soundness of catering genes, taste environmental services, and practice internal skills well, and marketing is the icing on the cake.

I believe that friends have had such troubles-when you are hungry, do you choose to eat in a restaurant with a good atmosphere or a restaurant with good taste? In fact, for hot pot restaurants, a pot of authentic Chongqing hot pot bottom material is made up of hot pot bottom material+hot pot red oil+hot pot seasoning powder+pepper+broth+fermented grains+white wine+raw butter, among which the first five are the core materials. It's not just a bag of hot pot bottom material. What is the difference in taste between hot pot restaurants?

1. Difference of chafing dish bottom material

The chafing dish bottom material used in chafing dish shop must be made of superior materials, and the raw materials such as pepper, pepper, butter, spices, etc. used in chafing dish shop must be of superior grade, and they should be selected one by one in terms of appearance, color, fragrance and taste, so that such good raw materials can taste good and make diners sublimate into a good chafing dish soup bottom. Therefore, there is a reason for the high consumption level of chafing dish shop.

In order to cater to the consumption level of the public, the entrance fee of Shangchao has to be removed, so the cost of raw materials is of course low and then low. The raw materials selected are at least several levels lower than those of hot pot bottom materials. Some hot pot bottom materials even use vegetable oil or other oils instead of butter to save costs, so the taste, taste and fragrance of the boiled bottom materials will be very different.

2. Difference of red oil in hot pot

Even though the raw materials are of the same grade and weight, the taste is still not as good as that of hot pot restaurant. That's the second reason: hot pot red oil, also known as slag-free hot pot bottom material, its core component is butter. The combination of butter with pepper and pepper can present a wonderful taste of hot pot, and some hot pot restaurants even add raw butter to improve the taste.

3. Difference of seasoning powder in hot pot

Early hot pot restaurants needed to cook broth, mainly using chicken skeleton, pig bonzi bone, ox bone and so on, in order to enhance the fresh flavor of the bottom of hot pot. But now most hot pot restaurants use concentrated hot pot seasoning powder as a way to prepare soup heads, which is time-saving, convenient, delicious and mellow.

4. Differences in the quality of peppers and peppers

The grades of peppers and peppers that decorate the bottom of the pot in the hot pot also have a slight impact on the taste of the bottom of the pot. Most consumers are not very good at distinguishing themselves. The main ways to buy them are vegetable markets and supermarkets, so the quality is often uneven. The hot pot restaurant has a dedicated channel, and has a better understanding of the origin and quality of raw materials. The peppers and peppers used are all materials with good appearance and quality, so the boiled hot pot soup base is spicy, mellow and hemp, and naturally has no bitterness.

in addition to the above situation, of course, broth, fermented glutinous rice, white wine, etc. are also the elements that make a good pot of hot pot, and proper addition will make the bottom of the pot more delicious ~