Compared with other restaurants, hot pot has much less workload for chefs and is relatively easy. But there can't be many dishes, and it is unlikely to be renovated. So it is quite difficult to maintain a high rate of return. I guess this is what the cup wants everyone to help?

1。 The bottom of the pot is the most important, and there are many patterns. I don't care about other raw materials. If you think the content is nothing new, you can change the form.

2。 The store also sells some ice cream and desserts (I often send the bartender out to buy me popsicles, hehe)

3。 If possible, have a barbecue.

4, to have characteristics, conducive to publicity: hot pot restaurants must have characteristics, or soup base or materials. I was deeply impressed by two things about Yunnan hot pot. One is that the wild mushroom hot pot is based on local chicken soup, and various wild mushrooms and chicken oil are constantly added. Finally, this pot of soup is rich and delicious, and you can eat so many local chickens and mushrooms, three bowls of rice and sturgeon balls from Little Swan. In addition, hot pot restaurants should have a clean environment and a lively atmosphere, so that they will be popular!

5, in order to adapt to the mobility of customers, we should open a "serve fast, eat fast"! Hypermarkets should have little impact on the business of hot pot restaurants. If you manage well, you will naturally have customers.

Although hot pot has experienced at least ten years of vigorous development in China catering market, the market prospect is still promising. In terms of types, the common types of hot pot in the hot pot market can be divided into the following five categories.