Ignoring the operation and management of hot pot franchisees: Failing to adopt the correct operation method, rashly starting business, and frequent accidents in the course of operation, poor management or incompetent personnel, which will lead to frequent replacement of managers or chefs, will increase the cost.

First, ignoring the operation and management of hot pot franchisees: Failing to adopt the correct operation method, rashly starting business, and frequent accidents and management.

second, the business site of the hot pot franchise store is not suitable for catering, such as there are no suitable consumer groups around, or many reports and complaints are encountered after business, which leads to the abnormal operation of the store, or the surrounding population is sparse, the flow of people is small, the consumption capacity is not high, the traffic is underdeveloped, or the brand, taste and decoration environment do not have the elements to attract customers.

third, the taste, environment and food safety of hot pot restaurants. For consumers, eating hot pot is about taste. The dining environment and food hygiene and safety will be the focus of attention. Therefore, in the specific business process, we refuse to use recycled oil. When the hot pot products we operate are not popular in the market, we should investigate and analyze consumers, and determine the varieties we operate according to the market positioning and the consumer groups we face.