I. Summary

As the saying goes: "Food is the most important thing for the people", people can't entertain and buy clothes every day, but what is certain is that everyone has to eat every day, so the catering market is very huge. As the main part of the catering industry, fast food industry is increasingly favored by the working class.

With the gradual improvement of the living standards of urban people and the acceleration of the pace of life, the traditional habit of entertaining guests at home has gradually disappeared, replaced by going out for dinner with relatives and friends, which is increasingly accepted by urban people. This has also become one of the reasons for the rapid development of the catering industry in recent years, and the hot pot restaurant in the catering industry is now deeply loved by the public.

Hot pot restaurants are open to the outside world and have low consumption. The taste is accepted by people in the north and south of China (refer to the development of Little Sheep in Inner Mongolia), and the price is accepted by the working class. Hot pot can range from a single consumption (around 20 yuan) to a party for 6-8 people. It is both economical and affordable, and it has become the first choice for people to eat, and it is increasingly recognized and sought after by young and middle-aged people and white-collar workers.

Second, the basic situation of the company

Now the preparation plan is interrupted. After opening, the company will make its own characteristics, attract a large number of consumers, and have great development prospects.

Third, products and services

Hot pot name fat beef buffet hotpot

As a catering form suitable for all levels of consumption, hot pot has diverse materials, flexible eating methods, moderate prices and sufficient consumer groups. In recent years, the hot pot industry in China has also developed rapidly. For investors, hot pot restaurants have the advantages of simple operation, easy management, small investment, low risk, high income and quick return.

IV. Market and Industry Analysis

Hotpot restaurants have different grades and characteristics, which can be divided into high-grade ones. Moreover, in terms of operation, there are also different types, some are brand hot pots, such as Little Sheep, and some are self-service hot pots, such as Chuanhui and Bamei in the back door of Jiangsu University. Different hot pot restaurants have different customer groups, so it is necessary to analyze the consumer groups.

1. The consumers of hot pot restaurants are generally students, migrant workers and ordinary wage earners, and their consumption habits and grades are different from those of senior white-collar workers and public servants. From the age point of view, people of different ages have different tastes, for example, the elderly like light tastes, while the young like heavy and strong tastes. From the perspective of consumers' gender, there are often some differences between women and men in the pot products, tastes and food types of hot pot.

2. Consumption is a comprehensive concept, and consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits. The consumption level is directly related to the customer's economic affordability, which reflects the customer's ability to pay and the satisfaction of the demand corresponding to this ability, and is directly manifested in 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 and factors; Consumption patterns include individuals, families, enterprises and groups. Different consumption patterns have different grades and varieties. Consumption habits are reflected in dining environment, atmosphere, brand, flavor and economy.

3. First of all, most customers of hot pot restaurants are mobile, and a few are certain, so the location should be reasonable; Secondly, hot pot restaurants have a large number of customers and great differences, and they are selective in hot pot consumption. We should grasp the development trend of hot pot, adjust the taste in time, improve and innovate;

Verb (abbreviation of verb) competition strategy

1. At the beginning of its opening, customers were greeted with high-quality hot pot, high-level service and low price. Can quickly win customers, establish an image, open up the situation and realize normal operation.

2. After getting on the right track, we should establish close customer relationships and enjoy or give gifts for free on customers' birthdays.

Usually, you can hire some people to help advertise and sell your products.

4. You can pull banners near the store to promote your hot pot restaurant.

5. Membership system can be implemented, and members can enjoy preferential treatment with their membership cards.

Six, production and operation plan

1, hot pot bottom material is the most important thing in hot pot restaurant, which will directly affect the taste of hot pot. Therefore, we must insist on using the best hot pot bottom material and retain customers with exquisite quality and excellent service.

2. The dining environment will also affect customers' dining mood. Therefore, in addition to product quality, we should also ensure customers' dining environment and let customers enjoy hot pot happily.

Seven, marketing strategy

1 product: Of course, the main product of hot pot restaurant is hot pot, and people who eat hot pot generally like meat products such as fat beef rolls, so we can develop this into a boutique of our store, for example, we can use mutton hotpot as our signboard to attract customers.

2. Price: The price is reasonable and within the tolerance of the public.

3. Location: You can choose to be next to a school, such as a university. Hot pot restaurants are affordable and will be accepted by teachers and students, and they will not worry about no customers next to the school.

Eight. Manage team and organizational plans

Management personnel: including (general) manager, lobby manager and foreman.

Kitchen staff: including hot pot teacher, post hot pot chef, snacks, cold dishes, Dutch workers, handyman, etc.

Service personnel: including customer service personnel, kitchen service personnel and cleaning personnel.

Implement professional division of labor, define the scope of management, obey the command in all actions, and pay attention to service skills and service efficiency.

Nine. Financial forecast and analysis

Now the profit of fast food industry is no secret. Profits have reached 60% in the past. Now, although the profit has decreased because of the rising prices and rents, only about 25%, it is still very high compared with other industries, and hot pot is also a member of the catering industry, so the profit will be very high. Take Chongqing chicken pot as an example. A storefront of 60 to 80 square meters has a daily turnover of 2,500, which is 75,000 a month. After deducting costs and other expenses, you can make a profit of almost 20 thousand in January. Although the ordinary hot pot restaurant is not as delicious as the famous Chongqing chicken pot, the business will certainly not be bad.

X. Financing arrangements

Two people are in partnership, each paying half the money. Hot pot restaurant is opened by two people, and the profit is divided 50-50.

XI。 Investment exit mode

Investors can recover their investment by paying dividends from public profits. After the hot pot restaurant business enters the normal track, it can give investors profits and dividends.

Twelve. Risk and control

Adhere to the principle of customer first, strive to achieve customer satisfaction rate of 100% in all aspects, and continuously improve product quality and service quality.