Sichuan's hot pot development to today, from the variety of hot pot, grade, scale,,, blending, flavor, etc. has shown a diversity of characteristics, so that a variety of enterprises engaged in hot pot and provide hot pot consumption of the rapid development of the enterprise, but also caused the engaged in and about to invest in the hot pot industry, enterprises and operators of great enthusiasm and interest. However, how to open an authentic Sichuan hot pot restaurant, is not a small learning.

As a hot pot store, its basic characteristics and other catering enterprises have **** common place, that is, production,,, service, consumption as one. Investors want to engage in the hot pot industry, must seriously do a good job of field research studies, so that you can understand what people need what type of hot pot, to master the hot pot flavor, characteristics, methods, locations, people and other information, in a specific field area, open a hot pot store with characteristics, in order to obtain a stable and reliable share of the field. Therefore, do a good job in the early field of investigation, is to open hot pot store decision-making or investment in the premise.

Two, hot pot field survey:

(I), the influence of the hot pot field factors:

1, the impact of economic development on the hot pot, which includes an increase in consumer demand for hot pot, the existing hot pot there are structural contradictions in the hot pot stores of all grades, social development and national policy measures for the development of the catering industry plays a huge role in promoting the objective environmental changes and the instability of consumption and so on. Consumption instability and other major factors.

2. The influence of traditional factors on hotpot, which contains the history, extensiveness, culture and uniqueness of hotpot.

3, the influence of the surrounding environment on the hot pot, including the policy environment, such as the security situation in the start-up place, the efficiency of the functional departments; infrastructure, such as road traffic, parking location, water, electricity and gas supply, communication networks, procurement routes, consumers, finance, health, labor and other closely related to the operation of the supporting facilities; measures, such as taxation, various types of fees, rent, the introduction of talent and so on, whether there are policies.

(2), the source of investigation:

1, the object of service:

(1), the occupational characteristics of consumers: general students, migrant workers, ordinary wage earners, and senior white-collar workers, public servants, their consumption habits and consumption level is different;

(2), the age of the consumers: such as the elderly love light, young people prefer heavy taste and thick type and so on. Prefer heavy flavor thick type, etc.;

(3), the consumer's gender characteristics: women and men tend to hot pot pot for the pot, the taste of light, the type of dishes and so on there are certain differences;

(4), the consumer's regional and national characteristics: different regions, different nationalities of people for the pot hot pot pot pot requirements are very different, it should be differentiated.

Of course, due to the interpenetration and intermingling of hot pot, many hot pots have been improved and innovated to suit most people's tastes, with ****. But essential for consumers.

2, customer consumption behavior:

Consumption is a comprehensive concept, consumer behavior, including the level of consumption, consumption structure, consumption mode and consumption habits.

(1), the level of consumption and the customer's affordability has a direct relationship, reflecting the customer's ability to pay and this ability to pay the appropriate demand for satisfaction, which is directly manifested in the customer's choice of hot pot restaurant grades and types;

(2), the consumption structure is a variety of customer spending ratio, the expenditure and occupation, age, gender, geographical ethnicity, and other factors have a close;

(3), the way of consumption of individuals, families, business, groups, etc., different ways of consumption in the choice of grades and varieties of different;

(4), the consumption habits are reflected in the dining environment, atmosphere, brand, flavor, economy and other aspects of the formation of habits.

3, customer consumption characteristics:

(1), uncertainty: most of the customers are mobile, a small portion is determined, so the site selection should be reasonable.

(2), randomness: the number of customers, the difference is large, the consumption of hot pot with selective, so we must grasp the dynamics of the development of hot pot, adjust the taste in a timely manner, to improve and innovate.

(3), flexibility: this is determined by the success of the brand, to the customer dining frequency and repeat rate as a sign.

(4), guidance: adjusting business strategies, successful operations, etc., will have a certain guidance on customer consumption.

Three, hot pot field division:

(1), the division of requirements:

1, on the business varieties, alcoholic beverages, service level, business hours, traffic conditions and other specific aspects to be accurately grasped for the comparison of their own brand can be entered into the field;

2, with operability. If the results of the field with their own manpower, financial and material resources, etc. are not matching, it is difficult to achieve business objectives, must be abandoned, re-division of the field, to find the right location;

3, with stability. After the division of the field, as long as it is in line with the actual, boldly open up, make plans to occupy the field.

(2), divided into categories:

1, geographic location: hot pot restaurant's geography has a greater impact on its operation, to fully understand the hot pot geographic factors. The same area, different stores and pot products serve different consumer body; and the same store and pot products to different geographic areas will also change.

2, population categorization: affected by people's residence, culture, religion, ethnicity and other factors, there are differences in the consumption of hot pot, on the varieties, grades, purposes are different. Different levels of consumption, the grade, variety requirements are different.

3, customer differentiation: in addition to considering the customer, the occupation, income, etc., but also its motives, is the traditional thrifty, affordable, trendy impulsive, or luxury flamboyant, etc., in order to achieve results.

4, behavior: customers are divided into regular customers, general guests, mobile casual customers, new customers, etc., which is related to the hot pot restaurant's hot pot quality, service level, customer trust.

Four, hot pot field positioning:

(a), hot pot field positioning, with different standards:

1, according to the grade: high, medium, low, or luxury stores, flavor stores, popular stores, self-service stores, etc.;

2, according to the function of the hot pot: characteristics of the hot pot, hot pot, fast-food hot pot, small hot pot, nourishment of the hot pot, etc.;

3, according to the source of the points: Szechuan hot pot, Mongolian hot pot, palace hot pot, old hot pot, etc.;

4, by operation: brand hot pot, restaurant hot pot, buffet hot pot, hot pot bar, etc..

Before you open a store, you should choose your own business varieties according to these criteria, combined with their own characteristics.

(2), the positioning of the price, one of the important factors affecting the operation of the other conditions are ripe, the price is the deciding factor:

1, high and low combination method: in the early days of the opening of the high-quality hot pot, a high level of service, the cheaper price to meet customers. Can quickly win customers, establish an image, open the situation, to achieve normal operation.

2, high and high combination method: starting point high, high benefit. To high-quality hot pot, high-grade environment, high-grade, high-level service to attract high-level customers. Risky, profitable, and enter a virtuous cycle after the return is also very large.

3, brand monopoly law: unique pot, unique formula, patented hot pot products, available at a higher price to operate hot pot, but the variety of flavor characteristics to remain unchanged.

4, the mass method: to the public hot pot varieties, popular prices low supply, to the main thin profit and high sales.

Fifth, the type of hot pot store:

1, luxury:

Luxury hot pot store in a certain region have a high reputation, well-equipped facilities, a beautiful environment, in the hot pot is very elaborate. In addition to the characteristics of the general hot pot restaurant, its unique features for the higher price, high-quality hot pot, superb service and dining environment is united with senior cooking and service personnel, the object of its services to high-income earners in the majority.

Luxury hot pot restaurant has a high price and hot pot cost, service level, dining environment into one, hot pot products and technology is highly unified, the service object is stable and outstanding social image, management in place, the system is perfect and so on.

2, popular:

Popular hot pot restaurant is the main force in the hot pot restaurant, its largest number. Business varieties are relatively single, raw materials to the low and medium grade, the flavor to the local most people can accept the taste of the main. This kind of hot pot store with its own characteristics, scale, grade, service difference, in the customers have their own status and image. Have their own unique characteristics, moderate prices and hot pot with low cost and flavor of the popular hot pot is closely related to the seat rate and turnover rate is high.

Popular hot pot restaurant has the price and popular combination of flexible and diversified business methods, service objects for mass consumers, management methods combined with their own reality and other characteristics.

3, flavor type:

Flavor type hot pot restaurant is the embodiment of a unique food culture, with a strong local flavor, varieties are relatively single, but a great influence on the hot pot restaurant, often with a certain degree of representativeness, is a comprehensive reflection of history, regional, national. Such hot pot varieties are more stereotypes, soup brine is relatively fixed, the service has certain characteristics, the flavor is recognized.

Flavor hot pot restaurant has a layout with a rich theme and connotation, customers can feel the unique cultural inculcation and mood, eat and enjoy the combination of participatory, show some kind of special significance of the activities, the atmosphere of relaxation and harmony and other characteristics.

4, self-help type:

Self-help hot pot restaurant is the hot pot raw materials (raw materials and semi-finished products, etc.) and tableware are all placed in the hot pot hall in a certain area, by the guests to choose their own, fewer service personnel hot pot restaurant. This type of hot pot in addition to having a casual, sexual characteristics, but also has a greater selectivity, feel a greater sense of satisfaction.

Self-help hot pot restaurant has the layout of the implementation of open, hall-based, pot products to one or two varieties of the main taste of the public as well, the price of a limited amount of money per person to take the consumption of service is more flexible, fewer service personnel, customer participation and self-satisfaction to be embodied, pay attention to the abundance of raw materials and dishes, but also to avoid waste, and make full use of the space and the customer's movement and other characteristics.

Sixth

Six, hot pot restaurant business forms:

1, business:

This type of hot pot restaurant business is generally not subject to other food and beverage enterprises, choose their own business varieties, generally smaller, less expensive, less profitable, the source of funds to sole proprietorship, equity, loans mainly. This form in the field of the main position, its advantages are: according to the development of the field to make changes in the business varieties, strategy adjustment and adaptation to meet the needs of consumers; can maintain their own hot pot characteristics, and in accordance with the requirements of the field to adjust and innovate the pot products; staff relationship is relatively close, the management of the more direct, and is conducive to mobilizing enthusiasm. Its shortcomings are: due to the small scale, single business varieties, may be affected by the impact of large hot pot enterprises, the field competition can not afford the wind and waves, the development potential is not great.

Therefore, to take the business approach to start hot pot restaurant, there must be a unique variety of hot pot, a better port, more sufficient funds.

2, partnership:

This type of hot pot store is a few people respectively funded, or respectively, with technology, equipment, business premises, funds and other joint hot pot store, for business. In the operation of the general also not subject to other catering enterprises, encountered a variety of problems, by the partners agreed to negotiate a solution. Its advantages are: to reach a business **** knowledge of the premise, to solve the store encountered such as capital, technology, business varieties and other issues, you can play to their strengths, unity and mutual assistance, the formation of synergies; can be mutually restrained, to make up for deficiencies, the establishment of a monitoring mechanism; and the field is close to the field of more information, you can adjust the business varieties at any time to grasp the field of dynamics, to keep abreast of consumer demand. Its shortcomings are: partners are prone to conflicts and disputes, one of the partners irresponsible or out of the partnership, the operation will be easily affected, and even cause direct economic losses.

Therefore, to take the partnership hot pot restaurant, need to reach *** with the same business sense, have a high quality, to enter into a partnership agreement, clear responsibilities and rights and profit sharing.

3, franchising:

Franchising as an advanced mode of operation, but also the main form of operation of the modern catering industry, its advantages and effects are very obvious.

A hot pot enterprise plans to implement franchising, specific methods and measures include: a variety of forms; the hot pot enterprise brand elements for registration; the establishment of a unified management body; management standardization; cleaning up the purification field; to carry out the chain of distribution and so on.

The implementation of franchising should pay attention to several key issues, one of which is to find the field of demand for positioning; the second is from point to point, full bloom; the third is to grasp the human resources.

Seven, hot pot store site selection:

1, hot pot store site selection of regional factors:

Before selecting a site, it is necessary to choose a region that is easy to operate and develop, which is the premise of the site selection. In the site selection should take into account the level of economic development, cultural and educational impact, field competition situation, planning location characteristics, hardware and software environment is superior and other aspects of the factors.

2, hot pot restaurant site selection principles:

The first to determine the service object. To combine the location of the hot pot store, determine the appropriate facilities and equipment, and then select their own business class, in determining the hot pot varieties;

Second to implement the principle of proximity. That is to say, it should be convenient transportation, easy to come and go, easy to enter. Located in or near the business district, economic district, cultural district, district, etc., the road is smooth, customers are easy to "close";

Third to the environment in place. The external environment to form a climate, hot pot store other food and beverage to mixed operations, such as "dining street", "hot pot city", etc., while advocating their own comprehensive support, a variety of business combination, the formation of economies of scale;

Fourth, the scientific prediction of profitability. In the opening of the former, combined with a variety of factors, the amount of a certain period of time and gross profit, predicting profits and benefits.

Additionally, experience can be used to judge the choice of store location.

3, hot pot store location and layout:

Determine the principle of site selection, in the implementation of the following points should be combined: the choice of commercial outlets concentrated in the place, the population gathered, convenient transportation, with the location, peer gathering places, special ports.

Layout should also consider the following ideas: diffusion, aggregation, competition, multi-industry coordination.

Eight, the name and design of the hot pot restaurant:

1, the name and design principles: to be recognized, originality, integrity. Its main role includes the dissemination of corporate culture

Publicize corporate image, improve competitiveness and shape the overall image of the enterprise.

2, the basic rules of name design: First, the font pay attention to the overall effect of good recognition, good reading and good memory; Second, the pronunciation of loud rhythm, rich in rhythm; Third, the font of the original meaning and symbolism of the combination.

3, the basic requirements of the name design: one is consistent with the customer consumption level and hot pot store grade; the second is the name of the hot pot store with humor and symbolism; the third is the name of the hot pot store and flavor, object, habit of mutual compatibility; the fourth is the name of the hot pot store of the extensibility of the name; the fifth is the name of the hot pot store name of the law of the delicacy of the sixth is the requirement of a simple and clear name, do not easily change, pay attention to the originality of the name.

Nine, hot pot store:

The design of the hot pot store, from different hot pot store actually, to the architectural style, hot pot grade, location and other factors to attract customers. In general, the styles vary, but all should pay attention to avoid the following problems: First, the hot pot store structure monotonous; Second, the store air turbid and humid; Third, the store table spacing is too small; Fourth, the environment space is depressing; Fifth, the lack of originality characteristics of the decoration.

Ten, the management of personnel:

(a), hot pot store personnel composition:

1, management personnel: including (general) manager, lobby manager, foreman for the main constituents of the staff, on a certain scale and grade of the hot pot business also includes the director of the General Manager's Office, planning manager, marketing manager, finance manager, logistics manager, etc.;

2, Kitchen staff: including hot pot master, post hot pot master, pier, snacks, cold dishes, load work, handyman, etc.;

3, service personnel: including customer service, kitchen service, cleaning, security, etc..

(2), hot pot restaurant personnel management:

1, clear management range, determine the management level;

2, the implementation of the professional division of labor, centered on the hot pot operation;

3, adhere to the unity of command, the combination of authority and responsibility;

4, to comply with the streamlining, effective, unified and coordinated requirements;

5, to speak of the Service skills techniques and service efficiency.

Eleven, hot pot restaurant supply system management:

Hot pot supply management, mainly hot pot raw materials and soup and brine management, and the value of raw materials is an important part of hot pot production costs. Raw material management includes the purchase, acceptance, storage and issuance of raw materials.

1, procurement business management:

Procurement business is the hot pot business start link, must follow the following basic requirements:

1), the variety of road, that is, according to the customer's needs and the needs of the hot pot to determine the varieties to ensure that the hot pot marketable;

2), good quality, that is, we must strictly grasp the raw materials of good products Quality;

3), the price is reasonable, hot pot raw materials have a diversity and local characteristics, different fields and source channels prices are not the same, different seasons, different regions prices are also different. Therefore, the purchasing staff should immediately understand the field market, reduce purchasing costs, thereby reducing the production cost of hot pot restaurant;

4), the appropriate amount, we must adhere to the diligence into the quick sale, to determine the principle of sales into the best sellers into the more, suitable for the sale of batch into the stagnant sales into not into.

5), the arrival of timely, hot pot varieties have a certain degree of randomness, daily production and volume are difficult to predict. Therefore, in order to ensure the normal operation of the hot pot business, the procurement of raw materials to be with the arrival, timely supply.

2, storage business management:

1), to ensure that the storage of raw materials is sufficient and reasonable. Storage is one aspect of the hot pot service, storage of raw materials to have sufficient variety and quantity to ensure the continuity and stability of the operation. Raw material inventory reserves must be maintained in the ability to complete a certain hospitality services, to maintain uninterrupted operation, economic and reasonable standards;

2), control storage. Hot pot storage of raw materials can not be too much, otherwise it will cause backlog and waste. Therefore, hot pot restaurant must control the investment in storage to ensure a reasonable reserve quota;

3), guide the purchase and sale of raw materials. To be in the storage process, keep abreast of the consumption of raw materials, and according to the actual situation of the initiative to make timely purchasing advice or suggestions to supplement and update the raw materials, and timely processing of the stock of lingering raw materials.

4), the control of inventory shortages and residual damage. Its primary task is to ensure the safety and health of the inventory of raw materials.

5), daily storage and maintenance. Should do a good job of raw materials, storage area, cargo space, the implementation of food hygiene laws, adhere to the isolation system, grasp the temperature and humidity, strengthen the protection and maintenance, cleanliness and hygiene, prevention and control of microbial invasions and pests, the establishment of the account card, the regular inventory of these five aspects of the work.

6), out of storage management. Food raw materials out of storage management to do the following work: First, adhere to the bill of delivery out of storage; Second, adhere to the first storage first, perishable and perishable first out of the first, close to the expiration date of the first out of the first, damaged and deteriorated, such as "three first and one not" principle.

Twelve, Sichuan hot pot soup brine:

Sichuan hot pot soup modulation, determines the flavor of the hot pot, but also the most critical part of the hot pot. More varieties of Sichuan hot pot, the original soup also varies, but the most basic is red soup and white soup two.

Red soup is the typical Sichuan popular hot pot base soup. This soup is widely used, most of the varieties of Sichuan hot pot are used in this soup. It has a rich flavor, thick juice and thick flavor, spicy, fresh and sweet characteristics.

White soup, that is, broth brine, is also widely used, such as mandarin duck hot pot, clear soup hot pot, tonic hot pot, etc. are used in this soup, is also one of the popular Sichuan hot pot base soup. It has a strong flavor, clearer soup, suitable for the mouth, not dry and not greasy characteristics.

Additionally, cold pot soup is also one of the new hot pots that have emerged in recent years, such as cold pot fish, roast chicken hot pot, jumping frog hot pot and so on, all with this soup. It has the characteristics of soup and material unity, tender texture and unique flavor. This type of cold pot soup brine can maintain the form and taste of raw materials, so it is very popular.

To make a good soup, you first need to understand what seasonings are needed for Sichuan hot pot soup. The main seasonings used in Sichuan hot pot are: bean curd (to Pixian bean curd for the best), black beans, mash juice, peppercorns (produced by Hanyuan for the best), ginger, garlic, dry chili (produced in Sichuan, "the two gold bars" for the best), salt (produced in Zigong salt for the best), monosodium glutamate (MSG), cooking wine, sesame oil, pepper, rock sugar, Sannai, anise, cinnamon, as well as other spices, and so on. These seasonings can be divided into two categories of fat-soluble and water-soluble in nature.

Fat-soluble seasonings are bean curd, garlic, ginger and so on. The use of these seasonings, must first be stir-fried in oil, the amount of oil to exceed the flavor, the fire can not be too large, stir-frying time should be a little longer, in order to make the flavor out of the full.

The water-soluble seasonings are wine, sugar, mash juice, salt, monosodium glutamate, etc., must be added to the soup in order to taste.

In addition, with some volatile seasonings such as pepper, chili, wine, etc., the heat time can not be too long, not too short, too long volatile excess, taste weakened, too short taste is not enough.

At present, some new seasonings such as curry powder, mustard sauce, cumin powder, etc. are also suitable for hot pot seasoning.

Some seasonings such as ginger, garlic and dried chili peppers must be processed with a knife before use.

The cooking oil used in Sichuan hot pot is mainly four kinds: butter, lard, vegetable oil and sesame oil. Butter can increase the aroma of the marinade, to maintain the temperature of the original soup, increase the color of the ingredients; lard in addition to increase the aroma of the original soup, you can weaken the ingredients of the fishy taste, odor; vegetable oil for stir-frying raw materials and dipping with; sesame oil is less used in the soup, more for the flavor plate. In addition, there are chili oil, oyster sauce, mixed oil, chicken oil, etc., are also to increase the aroma and flavor of hot pot.