Many people who want to open a store only see the benefits of "good cash flow, return more ideal", but ignored the hard side of the industry.

2. Do "out of the relationship misunderstanding" of the preparation

Part of the investor holding "I have more relationships, more friends, I and my friends a year outside to eat how much more and more" and so on the idea of opening the store. In fact, the catering industry is a real market industry, the relationship can only icing on the cake, and can not send charcoal in the snow.

3. "Beware of time bombs" ready

The catering industry has two moments of high time bombs - fire safety and food hygiene. Fire work shall not be sloppy, kitchen fire, electricity, oil must be careful, once the accident, not only to suffer economic losses, but also criminally liable; and if you do not pay attention to food hygiene, food safety has become a mass event, the enterprise will also suffer disaster.

4. store before the capital preparation

In a first-tier city to engage in traditional catering, to have a certain scale is conducive to competition in the market, because the hot pot industry is becoming more and more competitive, the size of the single store is also getting bigger and bigger, and the survival space of the small store has become more and more limited.

5. Selection of store

If a good store is selected, the success rate of the hot pot restaurant will be more than 50%. But site selection takes a lot of time and effort, because the mature business district has been occupied, the new business district is relatively immature, need time to "raise".

6. Hot pot restaurant decoration

The environment affects people's mood, which subconsciously affects the flavor of the hot pot. Previously, per capita 30 yuan or less of the mass market hot pot, often only focus on the flavor and ignored the environment, clay stove, clay pots, clay benches and uniform store, dull and even depressing.

7. Recruitment and training of staff

Restaurant is a labor-intensive industry, recruitment is more difficult, and the staff is not very skilled, so 2000 - 300 square feet of hot pot restaurant to prepare for the staff of about 12 people (the normal configuration of the need for 8-10 people). And, in order to save time, but also while renovating the staff recruitment and training work.

8. Procurement

There is a saying in the industry: "All over the place is money, all around the hole." The meaning of the first sentence is that a hot pot restaurant normal business after the driving rain, cardboard, bottles, bottle caps, etc. can be exchanged for money; the meaning of the second sentence is that the kitchen of all aspects of the wave of a little bit of fee, mooching a little bit of oil, purchasing links, "go a little way", will lead to "looks like a very good business, but the boss is making money. The first thing you need to do is to get a good deal of money from the company.

9. Hot pot pricing

The catering industry has long since bid farewell to the era of profiteering, becoming a micro-profit industry. In recent years, in some first-tier cities, not only the cost of hot pot dishes rose by 3%, and raw materials have also risen, especially the raw materials of hot pot base material rose more, the price of dry chili doubled, dry peppercorns also rose by 3%, coupled with the rise in cooking oil, but no hot pot dare to take the lead in the risk of losing customers to increase the price of the hot pot business, the gross profit of a substantial decline.

10. Cost control and energy saving

Remind all of you to enter the industry, especially to open a single store, more cautious. Hot pot restaurant costs are rent, utilities, employee wages, taxes, miscellaneous expenses and advertising and promotion costs, to do everything possible to save energy and reduce consumption, to bring down some of the controllable costs. For example, after the guests in a certain area leave, turn off the lights, air conditioners and exhaust fans without affecting other customers. Miscellaneous expenses including office, purchasing, transportation, traffic and maintenance should also be saved as much as possible.

Before doing publicity, it is necessary to discuss repeatedly with senior food journalists to determine the publicity program, media and price, in order to ensure the effect at the same time, to ensure that every penny is used on the knife edge.

11. Preparation for the opening of the following three aspects:

① Decoration and training to the late stage, about half a month ahead of the time when it is necessary to do the opening of the preparatory work. First choose an auspicious date, preferably on the weekend, and then develop a marketing program. In order to create an atmosphere and attract popularity, generally set up outside the store inflatable arches, air columns, color balloons, congratulatory baskets, the best conditions of a stage to engage in some song and dance performances. Special reminder, these things generally have to occupy the road, so be sure to go to the city management department to do the formalities, registration for the record, so as not to cause unnecessary trouble on the opening day.

② Developed during the opening of the incentives is also very important, many hot pot restaurant opening will be implemented 6.8 percent discount, but the discount offer is a double-edged sword, a short period of time may bring a lot of popularity, but the discount period, the popularity of the tidal wave may be receding.

③ In addition, there is also about 50,000 yuan of reserve and marketing funds to prepare, choose some new media, advertising and publicity in the days before the opening of the time.