model essay on business plan of hot pot restaurant

In the progressive society, business plan plays an increasingly important role, and it plays an important role in attracting needed human resources and rallying people's hearts. I believe many friends are very upset about drawing up the business plan. The following is the business plan of hot pot restaurant that I have compiled for you, for reference only, hoping to help you.

hot pot restaurant business plan 1

1. Market survey

1. The influence of economic development on hot pot includes the increase of consumers' demand for hot pot, the structural contradiction of various hot pot restaurants in the existing hot pot, the huge promotion of social development and national policies and measures for the development of catering industry, the change of objective environment and the instability of consumption.

2. The influence of traditional factors on hot pot includes its historicity, universality, culture and uniqueness.

3. The influence of the surrounding environment on hot pot includes the policy environment, such as the public security situation in the starting place, the efficiency of functional departments, infrastructure, such as road traffic, parking location, water and electricity supply, communication network, procurement channels, consumer groups, finance, health and labor, and preferential measures, such as taxation, various fees, rent and talent introduction.

2. Analysis of customers

1. Analysis of clients:

Professional characteristics of consumers: ordinary students, migrant workers and ordinary wage earners have different consumption habits and grades from senior white-collar workers and public servants.

age characteristics of consumers; For example, the elderly prefer light taste, and the young prefer heavy taste.

The gender characteristics of consumers: there are certain differences between women and men in terms of pot products, taste and dish types.

Consumers' regional and ethnic characteristics People of different regions and nationalities have different requirements for pot products of hot pot, which should be distinguished.

Of course, many hot pots have been improved and innovated due to their mutual permeability and hybridity, which are suitable for most people's tastes and have the characteristics of * * *, but the analysis of consumers is essential.

2. Analysis of customer consumption behavior:

Consumption is a comprehensive concept, and consumption behavior includes consumption level, consumption structure, consumption mode and consumption habit.

There is a direct relationship between consumption level and customers' economic affordability, which reflects customers' ability to pay and the satisfaction of their needs, and directly shows that customers choose the grades and types of hot pot restaurants;

the consumption structure is the proportion of customers' various consumption expenditures, and its expenditures are closely related to factors such as occupation, age, gender, region and nationality.

There are individuals, families, businesses, groups, etc. Different consumption modes have different grades and varieties.

Consumption habits are reflected in the habits formed in dining environment, atmosphere, taste, flavor and economy.

3. Analysis of customer consumption characteristics:

Uncertainty: most customers are mobile, and a few are certain, so the location should be reasonable.

randomness; There are many customers and great differences, and they are selective in the consumption of hot pot. Therefore, we should grasp the development trend of hot pot, adjust the taste in time, and improve and innovate.

Flexibility: It is determined by successful brands, and marked by the frequency of customers' dining and the rate of returning.

guidance: adjusting business strategy and successful advertising operation will guide customers' consumption to some extent.

third, the division of the hot pot market:

a. Division requirements:

1. Accurately grasp the specific aspects such as business varieties, drinks, service level, business hours, traffic conditions, etc., so as to compare whether one's own brand can enter the market

2. It is operable. If the market results are not matched with one's own human, financial and material resources, and it is difficult to achieve the business objectives, we must give up, re-divide the market and find the right position

3. After market division, we should boldly explore, make long-term plans and occupy the market abnormally as long as it is in line with reality.

b. Classification:

1. Geographical location; The regionality of hot pot restaurant has great influence on its operation, so we should fully understand the geographical factors of hot pot restaurant. In the same area, different shops and pots serve different consumer groups, and the same shop and pot will change in different regions.

2. Population classification: Affected by people's living, culture, religion, nationality and other factors, there are differences in the consumption of hot pot, and there are differences in varieties, grades and purposes. Different levels of consumer groups have different requirements for grades and varieties.

3. Customer differentiation: In addition to considering customers' occupation and income, we should also analyze their motives, whether they are traditional frugal, economical, impulsive or luxurious, so as to achieve practical results.

4. Behavior analysis: customers are divided into regular customers, ordinary customers, mobile individual customers, new customers and so on, which is related to the quality and service level of hot pot restaurants and the trust of customers.

4. Positioning of the hot pot market

1. The analysis of the positioning of the hot pot market has different standards:

according to the grade, it is divided into high, middle and low grade or luxury shops, flavor shops, mass stores, self-service shops, etc.

according to the function, it is divided into special hot pot, fast food hot pot, small hot pot, nourishing hot pot

according to the source, it is divided into Sichuan hot pot, Mongolian hot pot, palace hot pot, old hot pot, etc

2. The price positioning is one of the important factors that affect the operation. When other conditions are ripe, the price is the decisive factor:

A. Combination of high and low: In the early stage of opening, customers will be greeted with high-quality hot pot with high-level service and low price, which can quickly win customers' image and open up the situation to realize normal operation

B. Combination of high and low; The starting point is high, the benefit is high, and the high-quality hot pot, high-grade environment, high-grade decoration and high-level service attract high-level customers. The risk is big, the profit is also big, and the income is also big after entering a virtuous circle < P > C. The monopoly method of products: unique pot products, unique recipes and patented hot pot products can be used to operate hot pot at higher prices, but the flavor characteristics of the varieties should remain unchanged.

d, popular method: popular hot pot varieties and popular prices are supplied at low prices, with small profits but quick turnover as the mainstay.

5. Type of hot pot restaurant

1. Self-help type:

Self-help hot pot restaurant is a hot pot restaurant where all hot pot raw materials (raw materials and semi-finished products, etc.) and tableware are placed in a certain area of the hot pot hall, which is selected by guests themselves and has fewer service personnel. This kind of hot pot not only has the characteristics of randomness and freedom, but also has greater selectivity and feels greater satisfaction. Self-help hot pot restaurant has the characteristics of open layout, lobby-oriented, one or two kinds of pot products, popular taste, limited consumption per person in price, flexible service, fewer service personnel, customer participation and self-satisfaction, paying attention to the richness of raw materials and dishes, avoiding waste, and making full use of space and customer mobility.

2. Popular type:

Popular hot pot restaurants are the main force in hot pot restaurants, with the largest number. The variety of business is relatively single, the raw materials are mainly middle and low grade, and the flavor is mainly acceptable to most local people. This kind of hot pot restaurant has its own status image and unique characteristics among customers because of its own characteristics, scale, grade and service difference. Moderate price is closely related to the low cost and popular flavor of hot pot, and the seating rate and turnover rate are high. Popular hot pot restaurants are characterized by the combination of price and popularity, flexible and diverse management methods, customers facing the public, and management methods combining with their own reality.

3. Flavor type:

Flavor-style hot pot restaurant is a hot pot restaurant that embodies unique food culture, has strong local flavor, and has a single variety, but has great influence. It is often representative and a comprehensive reflection of history, region and nationality. This kind of hot pot is characterized by qualitative varieties, fixed soup and bittern, certain characteristics of service and recognized flavor. Flavor-style hot pot has the characteristics of rich themes and connotations in layout and decoration, unique cultural edification and emotional appeal for customers, strong participation in eating and enjoying, showing some special activities, and relaxed and harmonious atmosphere.

4. Luxury

Luxury hot pot restaurants have a high reputation in a certain area, with complete decoration facilities and beautiful environment, and they are very particular about making hot pot. In addition to the characteristics of a general hotpot restaurant, it is unique in that its price is higher, its high-quality hotpot restaurant, superb service and dining environment are unified, and it has senior cooking and service personnel, and its clients are mostly high-income people. Luxury hot pot restaurant has the characteristics of high price, hot pot cost, service level and dining environment, highly unified hot pot products and technology, stable service target and outstanding social image, proper management and perfect system.

VI. Operation Form of Hot Pot Restaurant

1. Partnership Operation

This kind of hot pot restaurant is jointly established by several people with their respective contributions, or with their technology, equipment, business premises and funds. Generally speaking, it is not restricted by other catering enterprises in operation, and all kinds of difficult problems are solved by the partners through consensus. Its advantages are: under the premise of reaching the understanding of operation, it can solve the problems encountered in opening a store, such as capital, technology and business varieties, and can give full play to their respective advantages, unite and help each other, form a joint force, restrict each other, make up for deficiencies, establish a supervision mechanism, be closely linked with the market, have more information, and adjust business varieties at any time. Its shortcomings are: Partners are prone to contradictions and disputes. If one partner is irresponsible or divorced from the partnership, the operation will be easily affected and even direct economic losses will be caused. Therefore, in order to run a hot pot restaurant as a partner, it is necessary to achieve the same management consciousness and high quality, to conclude a partnership agreement, and to clarify the responsibilities and rights and profit distribution.

2. Independent operation

Generally, the operation of such hot pot restaurants is not restricted by other catering enterprises, and they choose their own operating varieties independently. Generally, the scale is small, the cost is low, and the profit is not high. The main sources of funds are sole proprietorship, shareholding and loans. This form occupies a major position in the market, and its advantages are: it can adjust and adapt the business varieties and strategies according to the development and changes of the market to meet the needs of consumers; Can maintain its own hot pot characteristics, and adjust and innovate pot products according to market requirements; The employee relationship is relatively close and the management is relatively direct, which is conducive to mobilizing enthusiasm. Its shortcomings are: due to its small scale and single variety of business, it may be impacted by large-scale hot pot enterprises, and it cannot withstand the wind and waves in the market competition, and its development potential is not great. Therefore, if we want to run a hot pot restaurant independently, we must have unique hot pot varieties, good reputation and sufficient funds.

3. Franchising

Franchising, as an advanced management mode, is also the main management form of modern catering industry, with obvious advantages and effects. When franchising is implemented. Specific methods and measures include: carrying out franchise chain in various forms, registering the brand elements of hot pot enterprises, and establishing a unified management organization; Standardize management, clean up and purify the market, and carry out chain distribution. Several key issues should be paid attention to when franchising is implemented. One is to find out the market demand positioning; The second is to blossom from point to surface in an all-round way, and the third is to do a good job in human resources.

VII. Location of Hot Pot Restaurant

1. Regional Factors of Hot Pot Restaurant Location

Before location selection, an area convenient for operation and development must be selected, which is the premise of location selection, and various factors such as economic development level, cultural and educational influence, market competition, planning location characteristics, and superior software and hardware environment should be considered when location selection.

2. Principles of hot pot restaurant location

First, determine the service target. It is necessary to determine the corresponding facilities and equipment according to the location of the hot pot restaurant, and then select its own business grade to determine the variety of hot pot;

second, we should implement the principle of proximity. In other words, it is necessary to have convenient transportation, convenient communication and easy access. Located in or close to commercial areas, economic areas, cultural areas, development zones, etc., the roads are smooth and customers are easy to approach.

Third, the environment should be in place. The external environment should form a climate, and other restaurants in hot pot restaurants should be mixed, such as a restaurant street and a hot pot city. At the same time, they should advocate their own comprehensive support and combine various operations to form economies of scale.

fourthly, we should scientifically predict the profit. Before opening, we should combine various factors to analyze the sales and gross profit in a certain period and predict the profit and benefit. In addition, we can judge the choice of store location by experience.

3. Location and layout of hot pot restaurants

After determining the location principle, the following points should be combined in the implementation: choose the places where commercial outlets are concentrated, where people gather, places with convenient transportation, specific locations, peer gathering places and special ports, and the following ideas should also be considered in the layout: expansibility, aggregation, competitiveness and multi-industry coordination.

VIII. Name and design of hot pot restaurant

1. Name and design principles

It should be recognizable, original and holistic, and its main functions include spreading corporate culture, promoting corporate image, improving competitiveness and shaping the overall corporate image

2. Basic rules of name design

First, the font pays attention to the overall effect, which is easy to recognize and remember, and second, the pronunciation is loud and attractive.

3. Basic requirements for name design

First, it should be consistent with the consumption level of customers and the grade of hot pot restaurants; second, the humor and implication of hot pot restaurant names; third, the name of hot pot restaurants should be combined with flavor, objects and habits;

IX. Decoration of hot pot restaurants

The decoration design of hot pot restaurants should be based on the actual situation of different hot pot restaurants, measured by architectural style, hot pot grade, geographical location and other factors to attract customers. Generally speaking, the decoration styles are different, but we should pay attention to avoid the following problems; First, the structure of hot pot restaurant is monotonous; second, the air in the store is turbid and humid; third, the distance between tables in the store is small; fourth, the environmental space is depressed; fifth, there is a lack of original decorative features.

X. Personnel management

1. Composition of hot pot restaurant personnel

A. Management personnel: hot pot enterprises with the general manager, lobby manager and foreman as the main composition personnel, including director general manager office, planning department manager, marketing department manager, financial department manager, logistics department manager

B. Kitchen staff: including hot pot teachers, post hot pot chefs, chopping blocks, snacks, cold dishes, Dutch jobs and so on.

a, define the management scope, determine the management level

b, implement professional division of labor, focus on hot pot management

c, adhere to unified command, combine authority and responsibility

d, and meet the requirements of simplification, effectiveness, unity and coordination

e,