1, psychological preparation before opening a store
Before opening, we should fully understand the surrounding consumption level, set reasonable prices, determine business varieties, determine consumption level, find matching shops, analyze capital preservation, estimate investment risks, rent shops, decorate, purchase equipment and electrical appliances, recruit front and rear hall personnel, train personnel skills, buy seasoning drinks, debug tastes, determine tastes and mass production, publicize and make all preparations, try out business, try out business, and strive for suggestions from guests more than three days before opening.
To be prepared for long-term hardship, many people who want to open a shop only see the benefits of "good cash flow and ideal return" and ignore the hard side of this industry.
Step 2 get out of the misunderstanding
Due to the misunderstanding of the relationship, some investors hold the idea of "I have many relationships and many friends, so I can't help it. How much do my friends and I eat out a year?" In fact, the catering industry is a real market-making industry, and the relationship can only be icing on the cake, not a gift in the snow.
Only strive for new customers, ignoring old customers. In the past two years, we have all tasted the sweetness of "group buying". As long as we put a set meal with a lower price, there will be many new customers in our store and business will be booming. But now it is found that this trick is not so effective. Even if it can bring new customers, by the end of the month, we are all dumbfounded and spend money on shouting.
In fact, what makes you unprofitable is not only the high commission, but the inevitability caused by this group buying business model.
Blindly improve the dishes and services, while ignoring others. Group buying allows merchants to spend money on drinks, so I simply "strive" to improve dishes and services, and business will be fine. I want to say to you: not necessarily. In fact, traditional commerce is centered around "things", and future commerce is centered around "people".
So you must know who your customers are, accurately locate the consumer groups, sell stories to post-90s, emotions to post-80s, services to post-75s, grades to post-70s, quality to post-60s and health to post-50s. The essence of business is human nature. At present, the post-80s and 90s are our main consumer groups. Since it is a change in consumer groups, it is necessary to upgrade the daily operation mode.
Let's make another assumption: as the saying goes, circles decide fate, so most of the friends after 60 are after 50 or 60. Most of the post-70s friends are post-60s and post-70s, while post-80s and post-90s are Internet aborigines, whose lives are surrounded by the Internet.
Most of our bosses were born in the sixties and seventies, and most of them accept past experience every day, which will form a way of doing things in the past. Internet mainly changes interpersonal relationships, and Chinese food is a business of relationships.
When the internet breaks the traditional relationship and all kinds of fragmented intimate relationships dominate, the whole catering business must be re-handled. So if you want to do a better job in the future, you must remember: make more friends with the post-80s and post-90s, because they are your wealth. If you know them, you will know how to retain customers.
3. Be prepared for "Beware of Time Bomb"
There are two ticking time bombs in the catering industry-fire safety and food hygiene. Fire control work must not be sloppy. Be careful when using fire, electricity and oil in the kitchen. Once an accident happens, you will not only suffer economic losses, but also bear criminal responsibility.
If we don't pay attention to food hygiene, it will lead to mass incidents of food safety, enterprises will also suffer extinction, and many small and medium-sized hot pot restaurants will be devastated.
4. Preparation of funds before opening a store
To engage in traditional catering in first-tier cities, it is necessary to have a certain scale to be conducive to market competition, because the competition in the hot pot industry is becoming more and more fierce, the scale of single stores is also increasing, and the living space of small stores is becoming more and more limited.
At present, a hot pot restaurant with 600-800 square meters and 60-80 tables needs to prepare 600,000-800,000 yuan of funds, including at least seven months' rent (including half a year's rent and a deposit equivalent to one month's rent), decoration, facilities and equipment purchase, staff recruitment and training, pre-advertising and other expenses, and at the same time, it needs to prepare about 654.38 million yuan of working capital.
5, the choice of storefront
If you choose a good storefront, the success rate of hot pot restaurants will exceed 50%. However, it takes a lot of time and energy to locate the site, because the mature business district has been occupied and the new business district is relatively immature, so it takes time to "raise" the store.
Generally speaking, a good business district has the following characteristics: more permanent residents and floating population, denser catering and sufficient parking spaces.
Usually, hot pot restaurants of 600-800 square meters must have at least 40 parking spaces, and resolutely give up if they are not ideal; Good image of advertising space and door head; The internal structure of the house is reasonable, and there should not be too many columns, otherwise it will cause obstacles to the decoration and layout and affect the effective business area.
The height of the floor should not be too low, but it should exceed 2.8 meters; The distribution, income and consumption habits of tourists within 2 km around the store should conform to the market positioning.
After the intention of the business circle is selected, a series of inspections are needed, and the inspection of people and vehicles at noon and night will take at least one month. See if there is air conditioning in the surrounding buildings, how much domestic garbage there is, and how many lights to turn on at night.
In addition, we should also analyze all the competitors around us, such as the scale, decoration style, food quality, per capita consumption, management service level and operation status of brand catering.
Pay attention to the operating conditions of catering enterprises in these areas at different times, and carefully check them at noon and night from Monday to weekend. In order to find out the details, you must eat your opponent for several rounds.
6. Hot pot restaurant decoration
The environment will affect people's mood, thus subtly affecting the taste of hot pot. In the past, the popular hot pot in 30 yuan often only focused on the taste, ignoring the environment. Earthen stoves, earthen pots, earthen benches and the same shops are boring and even frustrating.
As we all know, decoration is a bottomless pit. How to make a bright spot in a popular hot pot restaurant with limited investment, which makes people feel different when they come in, is a complicated matter.
The renovated hotpot restaurant has rich themes and connotations, and customers can feel the unique cultural edification and emotional appeal, the combination of diet and music, strong participation, relaxed and harmonious atmosphere, etc.
For example, in the store, people's preconceptions about popular hot pot are swept away, which makes people feel the fashion butterfly change of hot pot: the appearance is fashionable and the internal environment and details are made of metal, glass and other materials, which is spacious and bright, setting off a fashionable dining atmosphere.
Stools can be selected from IKEA supermarket, a 70 yuan, which is not expensive, but comfortable to sit on; You can also customize the colorful sofa to create a fashionable and casual hot pot bar feeling. This bright color and bright space make customers feel brighter.
7. Staff recruitment and training
Catering is a labor-intensive industry, which is difficult to recruit and the employees are not skilled. And in order to save time, we have to recruit and train employees while decorating.
First, recruit management personnel, including store manager, front office manager, supervisor, chef, finance, warehouse management and procurement. Investigate their work experience and experience as far as possible in the places where they have worked, because some people can talk but can't do practical things well, while others are not good at expressing but very capable. Therefore, they must go through various inspections to fully understand their work ability and professionalism.
After the management personnel are determined, they will recruit greeters, bar staff, waiters, food delivery staff, chefs, parking attendants, cashiers, cleaning staff and other personnel. After the employees are recruited, they have to solve the problem of food and shelter.
8. Procurement
There is a saying in the industry: "Money is everywhere, and holes are everywhere." The previous sentence means swill, waste paper board, wine bottle, bottle cap and so on. You can exchange money after the normal operation of the hot pot restaurant; The last sentence means that every link in the kitchen wastes a little money, smears a little oil, and the procurement link "takes a little way", so there will be a phenomenon that "it looks like business is good, but the boss can't make money".
Purchasing is an important part of catering management. Usually, the purchasing staff are usually relatives or cronies of the boss, but Red Rice Micro believes that the most important thing is the management system and methods, otherwise any credible person will have problems after a long time.
In the early days of starting a business, it is best for the boss to do the purchasing work himself: to understand all kinds of products; Understand the situation of each market; Find out the price; Learn to identify the quality of products.
As the price of raw materials has risen sharply in recent years, as operators, we should always go to the market to understand the market, understand the price changes, and also care about the output rate of raw materials.
Sometimes, because of different manufacturers and different quality, the products that can be served on the table are different, and the yield of the same product in different hot pot restaurants will be different.
9. Pricing of hot pot
The catering industry has already bid farewell to the era of profiteering and become a meager profit industry. In the past year, in some first-tier cities, not only the cost of hot pot dishes rose by 30%, but also the raw materials rose sharply, but no hot pot dared to take the lead in raising prices at the risk of losing customers.
The gross profit of hot pot enterprises has fallen sharply; In addition, in recent years, with the rise in housing prices, the increase in the wages of service personnel and the increase in the price of water and electricity, the profit margin of hot pot enterprises has been further compressed.
In the case that the gross profit of popular hot pot is not high, the pricing of dishes has become a very sensitive issue. If the price is high, most guests will not talk, but they are not satisfied, and many will not patronize next time.
10, cost control and energy saving
Remind friends who enter this industry, especially when billing stores, to be more cautious. The expenses of hot pot restaurant include rent, utilities, staff salaries, taxes, miscellaneous fees and advertising fees. We should do everything possible to save energy and reduce consumption and reduce some controllable expenses.
1 1. Flow design reference generated by hot pot restaurant kitchen.
The transparency of the place of origin, many ideas in western food can be applied to hot pot, and the wide and open product display cabinets make the kitchen no longer a place to avoid customers, but the best platform to interact and enhance the confidence of restaurants.
Every hot pot ingredient, such as Flammulina velutipes; Lettuce; Seafood and so on. , put it on the record plate, and then illustrated with pictures and texts, made by the waiter on the spot, which not only saves the special vegetable seller, but also saves the labor cost of the kitchen.
In the detail design of food delivery, the stainless steel sliding handle is placed on the edge of the display cabinet, and the dragging plate is directly placed on it, so that the products taken out can be conveniently placed on the tray, which reduces the labor intensity and improves the work efficiency.
The kitchen areas are connected. The back of the operation area can be a refrigerator and freezer, and the front can be a material display area. Operators can completely control the whole food supply according to the sales situation.
On one side of the exhibition area, you can put insulation products, such as sweet soup or broth. On the other side, dim sum can be steamed, which echoes the operation area at a distance, and the whole product is orderly. The dishwashing area and the rough machining area together, the whole dish cleaning and other work peaks are staggered with the dishwashing area, which saves more space.
Sauce drinks are self-help, and all kinds of special sauce drinks and fruits are free to enjoy. Adopting self-service production mode will attract many customers to repeat business. Using the original decoration style of the restaurant to make the dining environment more relaxed and free will be more in line with the style that young people like now.