1. The most important thing in making hot pot is the bottom of the pot. It is related to the long-term interests of the store. Are you joining, creating or outsourcing? Home talk about joining, such as big brands, is more popular, but the joining fee is expensive, and you have to pay a deposit. Of course, if you have money, you can talk alone. Advantages are brand awareness, word of mouth, self-worry, and everything is done according to standards. However, the initial investment is large and the return on funds is slow. Again, there is money to talk about.
Small and medium-sized brands are only popular in some areas and have a good reputation. The joining fee is average. Is to save your snacks. Others don't have much advantage. Some dishes and pot bottoms usually provided by the headquarters are slightly more expensive. It's easy to fall into the pit. Don't ask me why I know. Even some people don't have a good reputation, so they charge a bunch of messy fees.
Let's talk about homemade hot pot bottom material first. There are two ways. One is to learn hot pot related cooking, dishes and other technical skills. The other invited a hot pot chef back, who was in charge of the kitchen. The price is not certain, depending on experience and your charm!
Let's talk about the outsourcing of hot pot bottom materials. First, buy on a large scale, slowly screen and find the tastes that are satisfactory to yourself, your family and friends. Local people born and raised are the best, just to meet the tastes of most local people. Then talk about the price and ask the seller how to exchange it. Those dishes can be sorted out by themselves, and it is best to invite some experienced chefs and a side chef. Some hot pot bottom material suppliers can also provide some guidance (the cost may be calculated separately, but they are all accumulated experience and can be won. You have to learn the whole hot pot process by yourself. This method is relatively low in cost and stable in taste (of course, we must find powerful suppliers, not those who speculate. You'll be silly if you can't get in touch one day)
It's best to try out the business for a period of time before opening, and try to solve the problem in time.
2. For the location problem, you must find a large flow (customer base). Now is not the time when the wine is not afraid of the deep alley. For a simple example, a place rents 8,000 yuan a month, and 100 people pass by every day. If our conversion rate is 10%, it means that 10 customers come in for consumption every day. Assuming that each person spends 100 yuan, it means that the daily flow 1000 yuan, and the net profit is calculated at 20%. Earn 6000 yuan a month (especially lose money, just assuming everyone knows this). The monthly rent for another place is 10000. The flow of people is 1 0,000 people passing by, assuming that our conversion rate is also 10%, then 1000 people come in to spend, and everyone spends1000 yuan, that day is 10000 yuan, and the net profit is/kloc-. Earn 30 thousand yuan a month (this is not a loss) Now is the era when traffic is king. Don't worry about how much money the rent for the last few months has saved you. Looking back, it tastes good, the service keeps up, the reputation is good, and no customers come in. Another point is that it is convenient to park at or around the door, otherwise customers can't stop and have to go. There are no old hot pot restaurants (competitors) around, and there are no large liquor stores next door (liquor profits are also the main force of catering). This is the site selection, and the general meaning should be understood.
3. Decoration. The most important thing in the decoration of hot pot restaurant is wiring. Do you want an open flame or an electric stove? Remember to buy a fire-proof table when buying a table with an open flame, or you will suffer. Then do a good job in fire fighting, escape instructions and passages ... If you use electricity, remember to choose some induction cookers, and the wiring must be grounded, and the dark wire is the best. Draw the drawings in advance, and don't pull the wires in the future. It's dangerous. Then do a good job of ventilation and exhaust. It's better to install a transformer to stabilize the voltage, otherwise it will be embarrassing if such a large power appliance can't move ... I won't bother to write about other trivial matters. It's almost enough to do these planning and layout of hot pot! Just decorate it with some features. Don't follow the crowd, maybe it's because of its characteristics! You can refer to some styles of Chongqing hot pot restaurant! Du Niang has many pictures ... anyway, it will be redecorated in a few years (because the lampblack is black, greasy and disgusting in a few years, it must be redecorated, but you can't cut corners ...)
4. Staffing, kitchen: 1-2 side dishes, 2-3 chopping boards and a chef (cooking soup and stirring pot, etc.). ), does it count as washing dishes? Then three or four people are enough. Attendant: 200 flat. I don't know what table you have, let's call it 20 tables. If everyone looks at four tables on average, there will be about five waiters. Cashier 1 person. Reception at the front desk 1 person (or not). There are more than *** 10 people ... it depends on your own arrangements and plans!
Well, that's probably all I thought of … I hope I can help you!
(-Baiwei Chili Hotpot. I hope I can help you. )